CAMARONES EN SALSA / SHRIMP IN SAUCE
I got this recipe from one of my friend's Mexican Cookbooks. Another friend tried it first and made a few changes with the amounts and extra spices. And I've added some of my own changes. The end result is wonderful. I usually have all these ingredients on hand. It's a quick recipe. I put the jasmine rice in my rice cooker and by the time the rice is done, so is the shrimp and sauce.
Provided by CrazyInMaine
Categories Rice
Time 35m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Shell, de-vein and rinse shrimp, drain and set aside.
- Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic.
- Add the Shrimp and cook until mostly pink.
- Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute.
- Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot.
- You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve.
- Top with fresh chives if desired.
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