Mexican shrimp in tomato sauce is a great dish for a weekday or as a fancy weekend dish. A healthy and quick recipe everyone will enjoy.
- Prep time: 15 mins
- Cook time: 20-25 mins
- Total time: 30-35 mins
Ingredients
Sauce
- 2 tsp olive oil
- 1 large white onion
- 2 tsp garlic
- 1 jalapeño or serrano chile, including seeds
- 2 cups canned chopped tomatoes, including juice
- 2 bay leaves
- ½ tsp fine salt or 1 tsp coarse salt
- Small bunch of cilantro
- Brown rice
- Salad; lettuce, tomato and cucumber
Shrimp
- 2 tbsp olive oil
- 1 1/4 pounds large shrimp
- ½ tsp salt
Directions
- Chop the lettuce, tomatoes and cucumber and mix in a salad bowl for serving. Put to the side.
- Chop the onion finely.
- Mince the garlic.
- Chop the chile (jalapeño) finely.
- Heat the oil in a saucepan over medium heat and add onion, garlic and chile and cook, stirring, until onions are translucent, for about 5 minutes.
- Add tomatoes, bay leaves and salt and simmer over low heat, uncovered, stirring occasionally, until sauce is slightly thickened, for about 20 minutes.
- Put on the rice to cook following the directions on the packaging.
- Clean the shrimp.
- Heat the oil in a large heavy skillet over medium-high heat.
- Toss the shrimp with the salt, and then add to the oil and sauté. Turn the shrimp occasionally, until barely cooked through, for about 2 to 3 minutes. Be carefully not to over-cook the shrimp.
- Stir the sauce into the shrimp and cook over medium heat, stirring occasionally, until the shrimp is just cooked through, 1 to 2 minutes more. Stir in cilantro.
- Serve with rice and salad.
Enjoy!
