Spicy Latin-Inspired Shrimp in Tomato Sauce
Printable Version (Recipe Only)
Something I came up with when I had friends over for dinner and didn't want to work too hard for something yummy.
I like to serve this with my Cilantro Garlic Yellow Rice.
If you want to serve it with the rice, best to get the rice going first because you don't want the shrimp to get cold while the rice is cooking.
You can usually find Goya Sazón packets in the Hispanic/Latino aisle of your grocery and if not there, definitely online.
Spicy Latin-Inspired Shrimp in Tomato Sauce
Serves 4
Time: 30 minutes
Printable Version
- 1 Tablespoon oil
- 1 Tablespoon butter
- 1/2 a medium onion, minced
- 1/2 a bell pepper, minced (I prefer red/ yellow/ orange because they're sweeter, but green will do in a pinch.)
- 4 cloves garlic, minced (about 2 Tablespoons)
- 1/4 cup chopped cilantro + more for garnish
- 1 packet Goya Sazón (Any kind - culantro, achiote, azafrán, etc. - will work fine in this dish.)
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 cup tomato sauce
- 1/4 cup unsalted chicken stock or white wine
- 1 to 2 Tablespoons fresh lemon juice
- 1/4 teaspoon salt to start
- 1.5 pounds large to jumbo shrimp that have been peeled, deveined, and lightly salted
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, and 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. Don't cook too much longer after that or you'll lose that plump, juicy texture.
Enjoy! :)
Something I came up with when I had friends over for dinner and didn't want to work too hard for something yummy.
I like to serve this with my Cilantro Garlic Yellow Rice.
If you want to serve it with the rice, best to get the rice going first because you don't want the shrimp to get cold while the rice is cooking.
You can usually find Goya Sazón packets in the Hispanic/Latino aisle of your grocery and if not there, definitely online.
Spicy Latin-Inspired Shrimp in Tomato Sauce
Serves 4
Time: 30 minutes
Printable Version
- 1 Tablespoon oil
- 1 Tablespoon butter
- 1/2 a medium onion, minced
- 1/2 a bell pepper, minced (I prefer red/ yellow/ orange because they're sweeter, but green will do in a pinch.)
- 4 cloves garlic, minced (about 2 Tablespoons)
- 1/4 cup chopped cilantro + more for garnish
- 1 packet Goya Sazón (Any kind - culantro, achiote, azafrán, etc. - will work fine in this dish.)
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 cup tomato sauce
- 1/4 cup unsalted chicken stock or white wine
- 1 to 2 Tablespoons fresh lemon juice
- 1/4 teaspoon salt to start
- 1.5 pounds large to jumbo shrimp that have been peeled, deveined, and lightly salted
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, and 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. Don't cook too much longer after that or you'll lose that plump, juicy texture.
Enjoy! :)
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