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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 8 |
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This is also from phantomgourmet. It's one of my favorite dishes to order at a mexican restaurant. I haven't made this yet but I hope it's close to what I'm used to. Ingredients:
14 jumbo shrimp (peeled and deveined with tail intact) |
olive oil |
3 garlic cloves, diced |
tomato sauce |
0.5 (5 ounce) can chipotle chiles in adobo (pureed) |
sherry wine or white wine |
garlic salt and pepper (to taste) |
1 medium lime (cut into wedges) |
1 cup seeded and diced plum tomato |
1/4 cup diced red onion |
1 tablespoon seeded and diced jalapeno |
3 tablespoons coarsely chopped cilantro |
fresh lime juice (from 2 limes) |
salt and pepper |
Directions:
1. In a bowl, combine all ingredients for the pico de gallo, cover and refrigerate.
2. In a heavy skillet (nonstick) over medium high heat, add olive oil. Cook garlic then add some wine.
3. Add the shrimps (cook about 2 minutes) then add 2 scoops of pico de gallo. Sprinkle with garlic salt and pepper. Stir gently until the shrimp are just cooked through (another 2 minutes). Then stir in some tomato sauce and a little of the pureed chipotle sauce.
4. Arrange the camorones on a plate. Garnish with pico de gallo and wedges of lime. Serve with rice and beans.
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