Shrimp in Enchilado Sauce
Shrimp in Enchilado Sauce
Prep Time: 20 min.
Cook Time: 10 min
Total Time: 30 min
Serves: 6
Equipment:
Cutting board
Large knife
Measuring spoons
Measuring cups
Heavy skillet
Large non-reactive spoon
Ingredients:
1 Pound Large shrimp, peeled and de-veined
3 Tablespoons Extra virgin olive oil
2 Tablespoons Garlic, minced
2 Tablespoons Shallots, minced
1 14.5oz can Stewed tomatoes
4 oz.(1/2 can) Tomato sauce, plain
½ Cup Red pepper, small diced
¼ Cup Green pepper, small diced
1 Each Whole jalapeño peppers, peeled and seeded, small diced
½ Cup White wine
¼ Cup Chicken stock
1 Cup Broccoli
1 Tablespoon Fresh basil, chopped
1 Tablespoon Fresh ginger, grated
Instructions:
ADD extra virgin olive oil, shallots, garlic, and ginger into a large, heavy skillet at high heat and cook for 1 minute.
ADD the shrimp, cook for 1 minute on both sides at high heat.
ADD the white wine cook for 1 minute.
ADD peppers, stewed tomatoes, tomato sauce, chicken stock and jalapenos to skillet, sauté for 1 minute.
ADD the broccoli, cover skillet and let simmer for 3 minutes.
TOSS the basil stirring for 1 minute and serve hot.
Tip:
A bowl of steamed white rice will go very far with this dish.
Key is to keep cooking time under 10 minutes, and not overcook the shrimp.