 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
from kitchenella - /2010/06/21/shrimp-veracruz/ Ingredients:
1/2 lb shrimp, peeled, deveined |
1 lime, juice of |
salt and pepper |
2 tablespoons olive oil |
2 garlic cloves, pressed |
3/4 cup chopped onion |
1/2 red bell pepper, chopped |
1 jalapeno, seeded, chopped |
1 cup vegetable broth |
6 roma tomatoes, chopped |
cumin, chili powder, salt, pepper, oregano to taste |
1 teaspoon cornstarch |
1 teaspoon water |
1/3 cup fresh cilantro |
Directions:
1. Combine shrimp, lime juice, salt, and pepper in a bowl, toss to coat. Don’t use your hands if you have a paper cut. You’ll see. Let it soak while you’re chopping the other stuff, about 15 minutes. Unload the dishwasher if you have extra time, showoff.
2. Heat olive oil in a large pan over medium heat. Saute onion and pepper for 3 minutes. Add garlic, then saute until tender.
3. Add the jalapeno, broth, tomatoes, spices, and simmer on medium-low for about 10 minutes. Taste it every so often, and adjust seasoning as necessary.
4. Dump in the shrimp, juice and all. Mix the cornstarch and water, and add that too. Bring it all to a boil, then reduce heat and simmer until the shrimp are done.
5. Stir in cilantro, reserving a few sprigs for garnish.
6. Serve over rice.
|
|