Shrimp in a Mexican Tomato Sauce

Shrimp in Mexican Tomato Sauce

This dish is almost like a cooked ceviche. It has all the same flavors, just prepared in a different way. These shrimp would be great in tacos or even as the filling for enchiladas. The sauce in this dish is very simple and easy to make and very versatile. It would be great with chicken as well. This dish comes together pretty quickly, but making the sauce ahead of time would cut down cooking time to around 5 minutes just for the shrimp.

Shrimp in a Mexican Tomato Sauce

For the Sauce:

  • 2 tablespoons olive oil
  • 1 cup finely chopped white onion
  • 2 cloves minced garlic
  • 1 jalapeño, finely chopped, including seeds
  • 2 cups fresh or canned chopped tomatoes, including juice
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • juice of one lime

For the Shrimp:

  • 2 tablespoons olive oil
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup chopped cilantro
  • juice of one lime
  1. To make sauce, heat the oil in a 2- to 3-quart heavy saucepan over medium heat and add onion, garlic and chile and cook, stirring, until onions are translucent, about 5 minutes. Add tomatoes, bay leaves and salt and simmer over low heat, uncovered, stirring occasionally, until sauce is slightly thickened, about 20 minutes. When thickened, add in lime juice and stir to mix.
  2. Heat the oil in a large heavy skillet over medium-high heat until it just begins to smoke. Toss the shrimp with the salt, then add to the oil and sauté, turning occasionally, until barely cooked through, 2 to 3 minutes.
  3. Stir the sauce into the shrimp and cook over medium heat, stirring occasionally, until the shrimp is just cooked through, 1 to 2 minutes more. Stir in cilantro and lime juice.

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