Southwestern Tomato and Rock Shrimp

Southwestern Tomato And Rock Shrimp

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Sandra Chambers


This is a recipe I found in a magazine and i didnt want to lose it. Created by Chef Shawn Hanke Jr


★★★★★ 1 vote

15 Min
45 Min


  • 1 lb
    rock shrimp, chopped
  • 3 lb
  • 4 Tbsp
    olive oil
  • 1 c
    onion, diced
  • 1 c
    red bell pepper, diced
  • 2 Tbsp
    jalapeno peppers
  • 4 tsp
  • 1 qt
    shrimp stock
  • 1/4 c
    green chiles, diced
  • 1 c
    heavy whipping cream
  • 4 Tbsp
    basi, chopped
  • 4 Tbsp
    cilantro, chopped
  • 1/2 c
    tortilla chips, crushed
  • 6 Tbsp
    sour cream
  • 2 Tbsp
    chives, chopped

How to Make Southwestern Tomato and Rock Shrimp


  1. In a large skillet, heat 2 Tbsp of olive oil to medium and add rock shrimp; cook 3-5 mins or until done; add a pinch of salt for flavor and set aside.
  2. Peel, core, and seed tamaoes. Finely chop, when finished set aside. leave 1/2 cup for garnish.
  3. In a large sauce pan, heat 2 Tbsp of olive oil to medium high heat. When oil is hot add onions, red peppers, jalapenos, chiles, and garlic. Saute for 3-5 mins or until soft
  4. Add stock and tomatoes (except one for garnish). Bring mixture to a boil; reduce heat to simmer and cook for 15 mins. Add basil and cilantro.
  5. cilantroTrasfer to a blender or food processor and puree until smooth.
  6. Return to saucepan, add shrimp and cream; bring to a boil, then its ready to serve.
  7. Garnish with sour cream, chives,tomatoes, and chips.

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