Southwestern Tomato and Rock Shrimp
By
Sandra Chambers
@mommabear469
1
This is a recipe I found in a magazine and i didnt want to lose it. Created by Chef Shawn Hanke Jr
Rating:
★★★★★ 1 vote
Serves:
2-4
Prep:
15 Min
Cook:
45 Min
Ingredients
- 1 lb
- rock shrimp, chopped
- 3 lb
- tomatoes
- 4 Tbsp
- olive oil
- 1 c
- onion, diced
- 1 c
- red bell pepper, diced
- 2 Tbsp
- jalapeno peppers
- 4 tsp
- garlic,minced
- 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
- 1In 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.
- 2Peel, core, and seed tamaoes. Finely chop, when finished set aside. leave 1/2 cup for garnish.
- 3In 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
- 4Add 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.
- 5cilantroTrasfer to a blender or food processor and puree until smooth.
- 6Return to saucepan, add shrimp and cream; bring to a boil, then its ready to serve.
- 7Garnish with sour cream, chives,tomatoes, and chips.
