Ingredients
-
2
-
1/2
-
1 - 2
-
2
-
1/4
-
1
-
3
-
2/3
-
2
-
1
-
-
-
-
-
Directions
Mexican Shrimp in Garlic Sauce, Just enough for 2, although easily doubled for 4 This dish is REALLY hot if you leave the seeds in the peppers I LOVE IT!!! But if you feel shy, you don’t have to have the jalapenos, I won’t tell Makes a good party appetizer too Just dare some of your buddies to eat it when it’s hot :), Loved this!!
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Steps
|
1
Done
|
Heat a Well-Seasoned Cast Iron Skillet Over Medium-High Heat. |
|
2
Done
|
Roast the Tomatoes, Onion, and Jalapenos, Until Nicely Browned on All Sides, Turned Frequently. |
|
3
Done
|
Note: You May Get a Lot of Smoke from This So You Might Want to Open a Window. |
|
4
Done
|
Transfer Roasted Vegetables to a Metal Bowl and Cover With Plastic Wrap; Allow to Sweat and Cool. |
|
5
Done
|
When Cool, Peel the Skins and Discard. |
|
6
Done
|
Remove Any Scorched Areas from the Onion by Rubbing With Paper Towels. |
|
7
Done
|
For a Milder Dish, Seed the Jalapenos, or Otherwise, Keep the Fire Dept. |
|
8
Done
|
Phone Number Handy. |
|
9
Done
|
Puree the Tomato, Onion, Jalapenos, 2 Tbsp. |
|
10
Done
|
Cilantro, and Oregano Until Smooth. |
|
11
Done
|
Heat the Oil in a Non-Stick Skillet. |
|
12
Done
|
Add the Sliced Garlic and Cook Over Medium Heat Until Lightly Golden, Stirring Frequently. |
|
13
Done
|
Do not Let Garlic Burn. |
|
14
Done
|
Add the Puree and Simmer Until Slightly Thickened, About 5 Minutes. |
|
15
Done
|
Season to Taste With Salt and Pepper. |
