southwestern tomato and rock shrimp
(1 RATING)
This is a recipe I found in a magazine and i didnt want to lose it. Created by Chef Shawn Hanke Jr
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prep time
15 Min
cook time
45 Min
method
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yield
2-4 serving(s)
Ingredients
- 1 pound rock shrimp, chopped
- 3 pounds tomatoes
- 4 tablespoons olive oil
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 2 tablespoons jalapeno peppers
- 4 teaspoons garlic,minced
- 1 quart shrimp stock
- 1/4 cup green chiles, diced
- 1 cup heavy whipping cream
- 4 tablespoons basi, chopped
- 4 tablespoons cilantro, chopped
- 1/2 cup tortilla chips, crushed
- 6 tablespoons sour cream
- 2 tablespoons chives, chopped
How To Make southwestern tomato and rock shrimp
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Step 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.
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Step 2Peel, core, and seed tamaoes. Finely chop, when finished set aside. leave 1/2 cup for garnish.
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Step 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
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Step 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.
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Step 5cilantroTrasfer to a blender or food processor and puree until smooth.
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Step 6Return to saucepan, add shrimp and cream; bring to a boil, then its ready to serve.
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Step 7Garnish with sour cream, chives,tomatoes, and chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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