 Ingredients: - 1lb peeled and deveined shrimp
- olive oil as needed
- 1 small onion chopped small
- 2 tomatoes peeled and diced
- 5 whole chile de arbol, stems removed and washed
- 1 minced garlic
- 2 cups of water
- 1 pinch of Mexican oregano
- 1 bay leaf
- 1/2 cup of white wine
- salt to taste
- ground black pepper to taste
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Directions:Heat oil in large nonstick skillet over medium-high heat. Add the onions, garlic, oregano, bay leaf, and cook until onion becomes translucent. Add the tomatoes, wine, water, de arbol peppers, and season with salt and pepper to taste. Cover and simmer on medium low heat until tomatoes have cooked through. Stir in the shrimp, and continue to simmer for about 4 more minutes or as soon as shrimp have cooked through. Check the seasoning again and add salt to taste. Remove from heat when shrimp have cooked. Serving suggestions: Serve warm over white rice and a side of beans, green salad or steamed vegetables. Garnish with mint or cilantro leaves. |