Mexican style shrimp

One of my own inventions – I like it served over white rice.

1 lb medium size shrimp, shelled and, if you like, deveined
1/2 c chopped onion
1 clove garlic, minced
2 tsp chili powder
1/2 tsp ground cumin
2 TB olive oil
1-16 ounce can diced tomatoes, drained with juice reserved
Cayenne pepper to taste (optional)
1 TB lime juice
Salt, pepper

In a skillet, sauté onion in oil over medium heat until soft, about 5 minutes. Add garlic, chili powder, cumin, and optional cayenne and stir for 1-2 minutes. Add shrimp and stir until about half cooked. Add drained tomatoes and enough of the juice to get the desired consistency. Simmer for a few minutes. Remove from heat and stir in lime juice and S&P to taste.

Explore posts in the same categories: Ethnic, Seafood