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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 5 |
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Shrimp as hot as my wife! Ingredients:
4 cups water |
5 medium tomatoes |
2 medium red onions, divided |
3 teaspoons garlic, minced |
7 ounces chipotle peppers, canned |
24 ounces tomato paste |
1 teaspoon salt |
2 tablespoons canola oil |
2 lbs shrimp, shelled and deveined |
1/2 teaspoon garlic salt |
Directions:
1. Put the water, tomatoes, 1/2 of an onion, and garlic into a large pot over high heat and bring to a boil.
2. Reduce heat and simmer until the tomatoes are soft.
3. Remove from heat and let sit to cool for 2 minutes.
4. Pour into a blender and add the chipotle, tomato paste and salt and blend.
5. Slice the remaining red onions.
6. Heat the oil in a large sauté pan over medium-high heat.
7. Saute the remaining onions and until golden brown.
8. Stir in the shrimp and garlic salt and cook for 2-3 minutes, the shrimp should just turn pink.
9. Pour sauce over shrimp and let simmer for 4 to 5 minutes.
10. Serve over rice, if desired.
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