Serves: 4
Total Calories: 141
Heat the oil in a medium skillet and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 minute. Add the tomatoes and cook, stirring frequently, until the juices are reduced and the mixture is nearly dry, 3 to 4 minutes. Add the chopped shrimp, jalapeños, and salt. Cook until shrimp pieces are pink, 3 to 4 minutes. Serve with lime wedges to squeeze over the shrimp when eaten with tortilla chips or soft, warm tortillas.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shredded Shrimp Appetizer recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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