Picante de camerones (shrimp in picante sauce)

6 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
1 pounds Peeled shrimp
1 teaspoon Coarse salt
¼ teaspoon Freshly ground black pepper
1 cup Sliced onions
2 Cloves garlic, minced
3 teaspoons Red aji paste
2 Poblano chiles, stemmed,
Seeded and cut into strips
1½ cup Chopped canned tomato, seeds
And juice removed
1 teaspoon Sugar
Juice of 1 lime

Directions

Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 34 minutes. Add the onion and cook 57 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 57 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.

Yield: 4 to 6 servings

TOO HOT TAMALES SHOW #TH1E01

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