Shrimp with Peppers and Cheese
Camarónes con Pimientos y QuesoManzanillo, on the Pacific coast in the tiny state of Colima, is probably best known for the posh Las Hadas resort made famous by the movie "10." The beautiful tropical setting and sandy beaches draw tourists from everywhere. The seafood is another big draw. Lobster and shrimp are a specialty, grilled over mesquite coals. Marlin and dorado are also highly esteemed, and sports fishermen come from far and near to take part in a yearly tournament, from which much of the catch is released back to help preserve the species.This is my version of a creative brothy shrimp dish with sweet peppers that I ate here. Serve it in shallow soup bowls with soft tortillas. Add a plate of Mexican Rice and Basic Refried Beans to complete the meal.
Equipment
Ingrediënten
Makes 4 servings
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large white onion sliced lengthwise
- 2 red bell peppers sliced in strips 1⁄2-inch wide
- 1 green bell pepper sliced in strips 1⁄2-inch wide
- 3 medium tomatoes peeled, seeded, and diced
- ¾ cup canned fat-free reduced-sodium chicken broth
- 1 pound 18 to 22 medium shrimp, peeled and deveined, with tails removed
- ½ teaspoon salt or to taste
- 2 to 3 jarred pickled jalapeño chiles en escabeche, seeded, veins removed, and thinly sliced
- Crumbled cotija or mild feta cheese
Instructies
- In a large skillet, heat the oil and butter over medium heat.
- Add the onion and cook, stirring, until translucent, about 2 minutes.
- Add the red and green peppers.
- Cook, stirring, until crisp-tender, about 3 minutes.
- Add the tomatoes and chicken broth.
- Bring to a boil, then add the shrimp and cook until pink and curled, about 5 minutes.
- Add the salt and pickled chiles.
- Divide the shrimp mixture equally among 4 shallow soup bowls.
- Sprinkle with cheese.
Notes / Tips / Wine Advice:
Serve at once
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