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Shredded Shrimp Appetizer |
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Serves: 4
Print this Recipe
(Antojito de Camaron Deshebrado)
Category: Appetizers with Fish
Mazatlán, on the Pacific coast, attracts many tourists. The busy harbor is home to lots of shrimp boats and the restaurants reflect the abundance. At El Shrimp Bucket (a name anyone can understand), a festive place, shrimp is offered in just about every possible way, such as this tasty mixture to eat with chips or to roll up in a warm corn tortilla.
2 tablespoons olive oil
1 medium white onion, finely chopped
1 clove garlic (medium), finely chopped
2 medium tomatoes, chopped
3/4 pound (14 to 18) medium shrimp, peeled, deveined, and very finely chopped
3 jarred pickled jalapeño peppers (en escabeche), seeded and finely chopped
1/4 teaspoon salt, or to taste
Lime wedges
Warmed corn tortilla (6- to 7-inch), or tortilla chips
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.
Shredded Shrimp Appetizer comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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