Shrimp with Tomatoes and Cheese
Camarónes con Jitomates y QuesoAfter years of careless growth and declining tourism, Acapulco has made major efforts to beautify and clean up its beaches and other tourist attractions. Good Mexican specialties can be found in many restaurants, and it's fun exploring them. Su Casa is a great find. It sits on a hillside with a beautiful view and serves a fine selection of seafood, such as this impressive modern shrimp dish. Serve with white rice.
Ingrediënten
Makes 4 servings
- 2 tablespoons olive oil
- ½ large white onion thinly sliced in half rings
- 3 large tomatoes peeled, seeded, and finely diced
- 4 large garlic cloves finely chopped
- 2 jalapeño chiles seeded, veins removed and chopped
- 1 pound 16 to 20 large shrimp, peeled and deveined
- 2 tablespoons finely chopped fresh oregano or ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 2 to 3 dashes hot pepper sauce such as Tabasco
- ½ teaspoon salt or to taste
- ½ cup crumbled cotija cheese
Instructies
- Heat the oil in a large heavy skillet over medium-high heat and cook the onion, stirring, until it starts to brown, about 4 minutes.
- Add the tomatoes, garlic, and jalapeños.
- Stir until the tomatoes are juicy and bubbling, 3 to 4 minutes.
- Add the shrimp and cook, turning and stirring, until pink, curled, and cooked through, about 4 minutes.
- Stir in the oregano, hot pepper sauce, and salt.
- Cook 1 minute.
- Divide among 4 plates and sprinkle each serving with cheese.
Notes / Tips / Wine Advice:
Serve hot.
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