When my husband and I choose to eat out, we typically opt for a Mexican restaurant. To say that it is our favorite may be an understatement. The majority of the time, I order shrimp tacos. I just do not seem to tire of them.
after picking up Cook's Illustrated Mexican Edition, I was immediately drawn to the recipe for Mexican Seared Shrimp. What I love about Cook's Illustrated is that they have impecable directions and fully explain why they wrote the recipe the way they did. The only thing I changed was that I served my shrimp over a bed of brown rice but you just as easily could grab some tortillas and go to town!
This recipe is perfect for a weeknight, it comes together in under 15 minutes. Especially impressive considering the huge flavors that result! Definitely worth a try, I know we will be having it again soon!
Mexican Seared Shrimp
adapted from Cook's Illustrated: Mexican Favorites
3 plum tomatoes, cored, seeded and chopped
1/2 red onion, divided
1/4 cup of fresh cilantro, chopped
3 garlic cloves, minced
2 tsp of chipotle peppers in adobo sauce, minced
salt & pepper
1 1/2 lbs of large shrimp, peeled and deveined
2 TBS of vegetable oil
2 cups of cooked brown rice
1 TBS of lime juice
1 avocado, chopped
In a small bowl, combine the tomatoes, red onion ( minus 2 TBS), cilantro, garlic and chipotle peppers. Season with salt and pepper to your taste preference. Set aside.
Toss shrimp in salt, pepper and sugar. Heat 1 TBS of oil over high heat. Cook half the shrimp in a single layer without moving them. Once one side is spotty brown, about 1 minute, transfer to a platter. Repeat with the remaining 1 TBS of oil and shrimp.
Keeping the pan over high heat, add the tomato mixture. Cook for 2-3 minutes and then add the shrimp. Stir and cook until the shrimp are cooked throughout, about another 1-2 minutes.
Place 2 cups of brown rice on a large platter. Pour shrimp and tomato mixutre over the rice. Sprinkle avocado, lime juice and remaining 2 TBS of red onion over the top. Serve with lime wedges on the side. Enjoy!