Southwestern Tomato And Rock Shrimp Recipe

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Southwestern Tomato and Rock Shrimp

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


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.

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