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Shrimp with a Mexican Tomato Sauce


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  • SAUCE:
  • 2 tablespoons olive oil
  • 1 cup finely chopped white onion
  • 2 teaspoons minced garlic
  • 1-2 jalapeño or serrano chiles, finely chopped, including seeds
  • 2 cups fresh or canned chopped tomatoes, including juice
  • 2 bay leaves
  • 1/2 teaspoon fine salt or 1 teaspoon coarse salt
  • 2 tablespoons olive oil
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 3/4 teaspoon fine salt or 1 1/2 teaspoons coarse salt
  • 1/4 cup chopped cilantro
  • Accompaniment: white rice, or hot corn tortillas for tacos


Servings 4
Preparation time 35mins
Cooking time 70mins
Adapted from


Step 1

To make sauce, heat the oil in a 2- to 3-quart heavy saucepan over medium heat and add onion, garlic and chile and cook, stirring, until onions are translucent, about 5 minutes. Add tomatoes, bay leaves and salt and simmer over low heat, uncovered, stirring occasionally, until sauce is slightly thickened, about 20 minutes.

Heat the oil in a large heavy skillet over medium-high heat until it just begins to smoke. Toss the shrimp with the salt, then add to the oil and sauté, turning occasionally, until barely cooked through, 2 to 3 minutes.

Stir the sauce into the shrimp and cook over medium heat, stirring occasionally, until the shrimp is just cooked through, 1 to 2 minutes more. Stir in cilantro.

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