Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Mexico City Shrimp




Source of Recipe


THE WEB


List of Ingredients




4 oz. cream (Half and Half)
1 Tsp. Butter
1 Tbsp. Olive Oil
½ Small onion
1 Small Roma Tomato
1 Chile Serreno (or jalapeño)
6 Gulf Shrimp Size 10-15, cleaned and deviened


Recipe



Tomato Concasse Technique
Place Roma Tomato in hot water for 1-2 minutes, then place in ice bath 30 seconds.
Outside skin layer should start to separate. Peel by hand and let cool.
Finely chop Tomato, serreno chile, and onion.
Sear shrimp in olive oil 1-2 minutes in sauté pan. Set aside.
Sauté vegetables until very tender.
Add shrimp for 1 minute.
Add half and half and reduce by half.