Shredded Shrimp Appetizer
Antojito de Camaron DeshebradoMazatlán, on the Pacific coast, attracts many tourists. The busy harbor is home to lots of shrimp boats and the restaurants reflect the abundance. At El Shrimp Bucket (a name anyone can understand), a festive place, shrimp is offered in just about every possible way, such as this tasty mixture to eat with chips or to roll up in a warm corn tortilla.
Ingrediënten
- 2 tablespoons olive oil
- 1 medium white onion finely chopped
- 1 medium garlic clove finely chopped
- 2 medium tomatoes chopped
- ¾ pound medium shrimp peeled, deveined, and very finely chopped (14 to 18)
- 3 jarred pickled jalapeño chiles en escabeche, seeded and finely chopped
- ¼ teaspoon salt or to taste
- Lime wedges
- warmed corn tortillas or tortilla chips
Instructies
- Heat the oil in a medium skillet and cook the onion until softened, about 3 minutes Add the garlic and cook 1 minute.
- Add the tomatoes and cook, stirring frequently, until the juices are reduced and the mixture is nearly dry, 3 to 4 minutes.
- Add the chopped shrimp, jalapeños, and salt.
- Cook until shrimp pieces are pink, 3 to 4 minutes.
- Serve with lime wedges to squeeze over the shrimp when eaten with tortilla chips or soft, warm tortillas.
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