Picante De Camerones (Shrimp In Picante Sauce)

Recipe Ingredients

1/2 cup	118ml	Olive oil
1 lb	454g / 16oz	Peeled shrimp
1 teaspoon	5ml	Coarse salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	62g / 2.2oz	Sliced onions
2		Garlic cloves - minced
3 teaspoons	15ml	Red aji paste
2		Poblano chiles - stemmed, seeded, and cut into strips
1 1/2 cups	355ml	Chopped canned tomato - seeds, juice removed
1 teaspoon	5ml	Sugar
		Juice of 1 lime
		Garlic Chips - see * Note
		Arroz Graneado - see * Note

Recipe Instructions

* Note: See the "Garlic Chips" and "Arroz Graneado" recipes which are included in this collection.

Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 3 to 4 minutes. Add the onion and cook 5 to 7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5 to 7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice.

Serve garnished with Garlic Chips on top of Arroz Graneado.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E01 broadcast 01-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.