When a dish is a la Mexicana, it includes: onion, tomato, and chilies. In this shrimp recipe, they are prepared with tomatoes, onion, and yellow chilies.
1 tablespoon liquid from a can of güeros chili peppers in vinegar, liquid
2 tablespoons butter
1 kilo shrimp, peeled and deveined
3 tablespoons parsley
6 güero chili in vinegar, or pickled peppers
Preparation
45 mins
0 mins
Low
Heat the oil in a large saucepan, add the onion, garlic, and fry for 2 minutes, or until translucent. Add the tomatoes and continue to simmer for 5 minutes, stirring constantly. Incorporate the pepper, bay leaf, thyme, salt, and the liquid from the yellow chilies. Cover and continue to simmer for 5 more minutes.
When ready to serve, melt the butter in a skillet and lightly sauté the shrimp. Transfer them to the saucepan with the hot sauce and let them cook over low heat for 3 to 4 minutes, or until cooked through. Serve sprinkled with chopped parsley. Garnish each plate with a yellow chili.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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