Camarones En Salsa / Shrimp in Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I got this recipe from one of my friend's Mexican Cookbooks. Another friend tried it first and made a few changes with the amounts and extra spices. And I've added some of my own changes. The end result is wonderful. I usually have all these ingredients on hand. It's a quick recipe. I put the jasmine rice in my rice cooker and by the time the rice is done, so is the shrimp and sauce. Ingredients:
1 lb raw shrimp |
2 tablespoons butter |
1 cup onion, chopped |
3 garlic cloves, minced |
1 cup tomato sauce |
1/2 cup ketchup |
2/3 cup light brown sugar |
2 tablespoons red wine vinegar |
2 tablespoons mustard |
3 teaspoons chili powder |
1/2 teaspoon paprika |
1/4 teaspoon cumin |
1 dash red pepper flakes |
lemon zest |
lemon juice |
salt & pepper (to taste) |
fresh chives (optional) |
5 cups cooked rice (i use jasmine) |
Directions:
1. Shell, de-vein and rinse shrimp, drain and set aside.
2. Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic.
3. Add the Shrimp and cook until mostly pink.
4. Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute.
5. Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot.
6. You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve.
7. Top with fresh chives if desired.
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