I don’t mean that the shrimp give you attitude, or that they come from Mexico.
These are just….prepared with flavors that are often found in Mexican cooking.
And, there’s sauce.
That’s really all.
We’re moving tomorrow, and I’m a little frazzled.
Saucy Spicy Mexican Shrimp
- 1 pound shrimp (or….enough for 4 portions, if that’s what you’re aiming for)
- 1 jalapeno pepper
- 1/2 onion
- 4 cloves garlic
- 2 tablespoons butter
- 1 lemon
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 tablespoon paprika
- 1/2 teaspoon seafood seasoning like Old Bay – that sh*t’s salty, so don’t add too much at first!
- 1 cup stock – chicken or veggie
- Mexican hot sauce – your choice
See? This is just easy and lovely and wonderful.
I use this sweet frozen raw shrimp, then peel it and let it hang out on paper towels before I cook it. Use any shrimp you like!
First, slice up all the veggies thinly. I prefer the garlic sliced in this recipe, it gets nice and soft and tomato-y. If you don’t love garlic, though, feel free to not use as much, mince it up, whatever.
I took out the seeds and ribs of the jalapeno, but you can definitely leave them in if you like things super spicy.
Also, after you take out the seeds and ribs of a jalapeno, your fingers will be spicy. So, don’t touch your eye, nose, mouth or….anywhere else that might not like spicy food.
this has been an FLB food safety Public Service Announcement.
Heat a pan to medium heat and add the veggies and butter. Stir them around for about 5 minutes until they start to soften. If they start to brown quickly turn the heat down! A little brown is good, though.
When the veggies have cooked, add the tomato paste and spices to the pan, and stir so that they coat the veggies nicely. YUM.
Then, stir in the stock and let it come to a bubble – you may need to turn up the heat a little bit!
Finally, add in as much hot sauce as you like. This particular brand is incredibly flavorful but not too hot, so I add close to a quarter cup. That’s just me, though!
When the sauce tastes just how you’d like it to, add the shrimp and lemon juice – add half first and more later if you’d like. Stir everything together and let the shrimp cook through – this will only take 3-5 minutes.
Make-ahead note: You can make the sauce completely in advance, then just reheat it and add the shrimp at the last minute.
When the shrimp are cooked through serve over rice with fennel slaw for a lovely cool crunch – what a perfect meal!
Disclaimer: This isn’t just any rice. My baby sister left some of that chemical-laden fake queso at my house and I just COULDN’T waste it, so I stirred it into the rice. It was….good. Really good.
HORRAY FOR CHEMICALS!
I told you. I’m frazzled. Sorry.