Picante De Camerones (Shrimp in Picante Sauce)

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Picante De Camerones (Shrimp in Picante Sauce) Ingredients

1/2 c Olive oil	2 Poblano chiles; stemmed,
1 lb Peeled shrimp	; and cut into strips
1 ts Coarse salt	1 1/2 c Chopped canned tomato;
1/4 ts Freshly-ground black pepper	1 ts Sugar
1 c Sliced onions	Juice of 1 lime
2 Garlic cloves; minced	Garlic Chips; see * Note
3 ts Red aji paste	Arroz Graneado; see * Note

Instructions for Picante De Camerones (Shrimp in Picante Sauce)

* Note: See the "Garlic Chips" and "Arroz Graneado" recipes which are included in this collection. Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 3 to 4 minutes. Add the onion and cook 5 to 7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5 to 7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E01 broadcast 01-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized

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