Picante de camerones (shrimp in picante sauce)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 1 | pounds | Peeled shrimp |
| 1 | teaspoon | Coarse salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | cup | Sliced onions |
| 2 | Cloves garlic, minced | |
| 3 | teaspoons | Red aji paste |
| 2 | Poblano chiles, stemmed, | |
| Seeded and cut into strips | ||
| 1½ | cup | Chopped canned tomato, seeds |
| And juice removed | ||
| 1 | teaspoon | Sugar |
| Juice of 1 lime | ||
Directions
Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 34 minutes. Add the onion and cook 57 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 57 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH1E01