Spicy Latin Inspired Shrimp In Tomato Sauce Recipe by x
Spicy Latin-Inspired Shrimp in Tomato Sauce Cooking Instructions 1 In a large pan (at least 12") preheat the oil and butter on medium heat until all the butter is melted. 2 Add onions, peppers, garlic, and cilantro, and sweat until onions are translucent. 3 Stir in Goya packet and cayenne. 4 Add tomato sauce, stock or wine, fresh lemon juice, and salt, stir to combine thoroughly, and bring to a gentle boil for a minute. 5 Gently fold in shrimp and cook, covered, just until all shrimp are cooked through. If you need a little more salt, you can add it at this point. You'll know the shrimp are cooked through when they all *just* turn opaque, but don't cook too much longer after that or you'll lose that plump, juicy texture. 6 Garnish with a little bit of chopped fresh cilantro and enjoy! :) 1 In a large pan (at least 12") preheat the oil and butter on medium heat until all the butter is melted. 1 In a large pan (at least 12") preheat the oil and butter on medium heat until all the butter is melted. 2 Add onions, peppers, garlic, and cilantro, and sweat until onions are translucent. 2 Add onions, peppers, garlic, and cilantro, and sweat until onions are translucent. 3 Stir in Goya packet and cayenne. 3 Stir in Goya packet and cayenne. 4 Add tomato sauce, stock or wine, fresh lemon juice, and salt, stir to combine thoroughly, and bring to a gentle boil for a minute. 4 Add tomato sauce, stock or wine, fresh lemon juice, and salt, stir to combine thoroughly, and bring to a gentle boil for a minute. 5 Gently fold in shrimp and cook, covered, just until all shrimp are cooked through. If you need a little more salt, you can add it at this point. You'll know the shrimp are cooked through when they all *just* turn opaque, but don't cook too much longer after that or you'll lose that plump, juicy texture. 5 Gently fold in shrimp and cook, covered, just until all shrimp are cooked through. If you need a little more salt, you can add it at this point. You'll know the shrimp are cooked through when they all *just* turn opaque, but don't cook too much longer after that or you'll lose that plump, juicy texture. 6 Garnish with a little bit of chopped fresh cilantro and enjoy! :) 6 Garnish with a little bit of chopped fresh cilantro and enjoy! :) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cake with Rice Cooker Buttermilk Grilled Chicken Simple Creamy Coleslaw Mike's French Onion & Mushroom Soup Andhra chicken fry Cake with Rice Cooker Buttermilk Grilled Chicken Simple Creamy Coleslaw Mike's French Onion & Mushroom Soup Andhra chicken fry Fish stew Beef soup Buttermilk Grilled Chicken Ugali Fish stew and kales Hamiss Tempura Pizza on the Big Green Egg Roll-Up Pancakes Orange tint popsicle Ken's Quick Mexican-Inspired Hotdish Casserole Fish stew Beef soup Buttermilk Grilled Chicken Ugali Fish stew and kales Hamiss Tempura Pizza on the Big Green Egg Roll-Up Pancakes Orange tint popsicle Ken's Quick Mexican-Inspired Hotdish Casserole