Recipe Archives->Mexican->Spicy Shrimp 01

Camarones a la Diabla
Serves 4
                                                                                
20 large shrimp, peeled, deveined, tails left on (approx 1 1/2 lbs)
Goya Adobo with Pepper, to taste
4 tsp. minced garlic or 8 cloves fresh garlic, minced
1/4 cup fresh lime juice
1/2 cup olive oil, (divided)
1/2 cup finely chopped white onion
1 can (8 oz.) Goya Seasoned Tomato Sauce (Hot-PICANTE)
1 packet Sazon Goya with cilantro and tomato.
2 Chipotle Chiles  with some sauce from 7 oz. can Chipotle Peppers in Adobo

1/2 cup water
1/4 tsp. oregano

Season shrimp with Adobo.  In bowl, combine shrimp, garlic and lime
juice.  Marinate while preparing sauce, at least 5 minutes.  Set
skillet on medium-high, heat 1/4 cup oil. Cook onion until golden.
Add Tomato Sauce and Sazon and cook for one minute, stirring
constantly.  Transfer Tomato Sauce to blender. Add Chipotles, water
and oregano and slightly process.

Pat shrimp dry. Set skillet on medium-high, heat second 1/4 cup
oil. Cook shrimp briefly in 2 batches, turning once. Set cooked
shrimp aside and keep warm.  Add sauce in blender to hot skillet
and cook on medium-high for 5 minutes. Stir constantly.  Add shrimp
back to skillet, lower heat to medium and cook for 2 minutes.  If
sauce gets too thick, add water a little bit at a time. Serve
immediately with white rice.

Printable version: spicy-shrimp01.txt.