Recipes from Mexico :: Mexican Main Dishes Seafood
1/2 c. olive oil
2 lbs. small shrimp, peeled and de-veined
5 cloves garlic, finely chopped
1/2 c. onion, minced
2 jalapeño chiles, stemmed, seeded and minced
2/3 c. tomato purée
1/4 c. Mexican lime juice
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. ground black pepper
1 c. cabbage, finely shredded (optional)
1/4 c. cilantro
2 Mexican limes, cut into wedges
Heat a skillet over med.-high heat. Add 6 Tbsp. of the olive oil. When the olive oil is very hot, sauté the shrimp until they become opaque, about 30 seconds.
Add remaining 2 Tbsp. olive oil, garlic, onion and jalapeño chiles and continue cooking for about 30 seconds.
Add tomato purée, lime juice, thyme, salt and pepper and continue cooking until the sauce thickens, 30 seconds to 1 minute.
Add cabbage, if desired, and cilantro and continue cooking for 1 minute. Serve with rice and lime wedges.
This can also be used as the filling for Shrimp Tacos.
