© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Mel Monte
1 pound of shrimp de-veined and shelled.
3 fresh tomatoes, very ripe.
1 cup chopped canned tomatoes
1 medium sized onion
½ of a teaspoon of Mexican achiote, optional
¼ teaspoon paprika
1 teaspoon salt, or salt to taste
1 tablespoon white wine vinegar
3 cloves garlic smashed, or diced
1 tablespoon honey
½ teaspoon of oregano
½ a teaspoon of basil
1 teaspoon of finely chopped fresh ginger
¾ of a teaspoon of chilly powder
1 tablespoon olive oil.
1 tablespoon canola oil
In a large enough skillet under medium fire heat one table spoon of olive oil. Add the finely chopped onion, ginger, pepper, chilly powder, salt, 2 cloves diced garlic, paprika, and achiote. stir gently until the onion is soft.
When the onion is soft, add honey and cook the whole mixture for maybe 5 minutes in low fire. Chop the fresh tomatoes and add to the mixture. Followed by adding the one cup of canned tomatoes. Cook under moderate fire stirring regularly until the all the ingredients are blended and the chopped tomato is soft, about 15 to 20 minutes. Lower the fire and let it simmer under cover.
Place the shrimp in a colander so as to drain it of excess liquid if any. While on colander squeeze the lemon over shrimp while stirring it. Also sprinkle with coarse salt, and white pepper to taste.
In an separate skillet heat one tablespoon of canola oil under high fire. Add one clove of garlic, smashed or diced, and immediately follow by adding the shrimp, lower fire to medium. Stir attentively for 2 minutes until most of the shrimps has changed to a reddish copper tone, the cover at low fire for about 3 minutes. Watch out not to overcook the shrimp.
When the shrimp has all changed color, transfer the shrimp to the skillet containing the other ingredients with a slotted spoon. Turn off the burner, mix well and serve over Basmati rice, or ordinary rice.