Mexican Shrimp in Green Bean Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Something a little different, adapted from a little Mexican cookbook I have. Quick to make, too (preparation time includes the active cooking time). Ingredients:
1 large onion, chopped |
5 garlic cloves, diced |
2 tablespoons vegetable oil or 2 tablespoons olive oil |
5 ripe fresh tomatoes, diced (drained canned may be used instead) |
8 ounces frozen cut green beans (see note below) |
1 teaspoon adobo seasoning (con pimiento) |
1 (1/4 ounce) packet sazon goya, any flavor (optional) |
1/4 teaspoon ground cumin |
1 pinch ground allspice |
1 pinch ground cinnamon (1/4 tsp. caribbean jerk seasoning may be used in place of allspice and cinnamon) |
1 chipotle chile in adobo, diced (add more or less depending on heat tolerance) |
1 teaspoon adobo sauce (reserved from chipotles) |
2 cups fish stock (i use the knorr fish bouillon cubes from the international aisle) |
1 lb raw shrimp, peeled (thawed, if frozen) |
fresh cilantro (to taste, for garnish) |
1 lime, cut into 4 wedges |
Directions:
1. Heat the oil in a large saute pan or dutch oven over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add the tomatoes and cook for another 2 minutes.
2. Add the green beans,spices, chipotle, adobo sauce and fish stock. Bring to a boil, then reduce heat to simmer. Simmer for 5 to 10 minutes to allow flavors to meld.
3. Add shrimp. Stir and cook for 1 to 2 minutes (shrimp will just start to turn pink but still appear uncooked). Remove pan from heat, cover and allow shrimp to stand until they turn bright pink (this takes approximately 5 minutes).
4. Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
5. This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
6. NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.
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