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 vote5
Serves:
2-4
Prep:
15 Min
Cook:
45 Min
Ingredients
-
1 lbrock shrimp, chopped
-
3 lbtomatoes
-
4 Tbspolive oil
-
1 conion, diced
-
1 cred bell pepper, diced
-
2 Tbspjalapeno peppers
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4 tspgarlic,minced
-
1 qtshrimp stock
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1/4 cgreen chiles, diced
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1 cheavy whipping cream
-
4 Tbspbasi, chopped
-
4 Tbspcilantro, chopped
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1/2 ctortilla chips, crushed
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6 Tbspsour cream
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2 Tbspchives, chopped
How to Make Southwestern Tomato and Rock Shrimp
- 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.
- Peel, core, and seed tamaoes. Finely chop, when finished set aside. leave 1/2 cup for garnish.
- 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
- 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.
- cilantroTrasfer to a blender or food processor and puree until smooth.
- Return to saucepan, add shrimp and cream; bring to a boil, then its ready to serve.
- Garnish with sour cream, chives,tomatoes, and chips.
