Ingredients
- 3lbs raw shrimp, deveined, wtih or without tails, your choice shopping list
- 2T olive oil shopping list
- 1 large onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1-2 fresh jalapenos, diced(sub a bell pepper if desired) shopping list
- 7-8oz canned chilies(hot or mild, your choice), undrained shopping list
- juice from 3 limes shopping list
- juice from 1 lemon shopping list
- juice from 2 oranges shopping list
- 1/4 cup honey shopping list
- 1-3t ground cumin shopping list
- 1T smoked paprika shopping list
- 1/2-2t ground chili pepper(I used pasilla, could use ancho, chipotle, or even cayenne) shopping list
- kosher or sea salt and fresh ground black pepper shopping list
- about 1/2 cup fresh cilantro shopping list
- Cooked white or brown rice, for serving shopping list
How to make it
- In large glass bowl combine citrus juices, honey, canned chilies, cumin, paprika, ground chili powder, salt and pepper and whisk to combine.
- Add shrimp and toss to coat and cover with marinade.
- Let rest at room temperature, only while preparing rest of the dish.
- In large skillet, saute onion, garlic and fresh peppers until onions are beginning to soften, about 5-7 minutes.
- Add shrimp and marinade all at once and simmer, stirring frequently, until shrimp are pink and curling.
- Remove shrimp from pan with slotted spoon and keep warm.
- Increase temperature on the sauce to boil and boil, about 10 minutes, until sauce has thickened.
- Toss shrimp with cilantro, then serve over rice and top with reduced sauce.
The Rating
Reviewed by 1 people-
Great flavor! It's amazing how all these flavors work so well together!!! For my chili pepper I used ancho and I served it over brown rice! Hubby pretty much licked his plate clean then went to the stove picking at left overs. I scaled the recip...more
mommyluvs2cook
in Santa Fe loved it
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Your Comments
" It was excellent "