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Shrimp with Tomatoes and Cheese |
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Serves: 4
Print this Recipe
(Camarónes con Jitomates y Queso)
Category: Shellfish
After 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.
2 tablespoons olive oil
1/2 large white onion, thinly sliced in half rings
3 large tomatoes, peeled, seeded, and finely diced
4 cloves garlic (large), finely chopped
2 jalapeño peppers, seeded, veins removed and chopped
1 pound (16 to 20) large shrimp, peeled and deveined
2 tablespoons finely chopped fresh oregano or 1/2 teaspoon dried oregano Mexican variety preferred), crumbled
2 to 3 dashes hot pepper sauce, such as Tabasco
1/2 teaspoon salt, or to taste
1/2 cup crumbled cotija cheese or queso añejo
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. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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