Camarones Entomatados (Shrimp in Spicy Tomato Sauce)

Shrimp, shrimp, shrimp. I cannot get enough shrimp. I could eat them in the morning, I could eat them in the dark, I could eat them all day long. That was kinda corny, wasn’t it? I didn’t promise musical abilities or poetry, I can cook, that’s the gift the muse saw fit to bestow upon me. It’s a good gift, I’m not complaining.

Back to the shrimp business. They’re good for you, they’re easy and quick to make. They are INCREDIBLY delicious, don’t you think? I love shrimp, did I mention that already?

Camarones Entomatados (Shrimp in Spicy Tomato Sauce)

1 lb shrimp, peeled & deveined
1 tsp oregano
1/2 tsp cumin powder
1-1/2 tsp Jugo Maggi (or Worcestershire)
Extra virgin olive oil
Sea salt & black pepper
4 green onion sprigs, finely chopped
1 small serrano pepper, finely diced
3 Roma tomatoes, seeded & chopped
Cooking wine/sherry
1 avocado, cubed

Season the shrimp with the oregano, cumin, Maggi, about 1 tbsp olive oil and S&P and set aside for a few minutes while you chop the rest of the ingredients.

In a medium-sized pan, heat another tablespoon of olive oil over medium. Add 2/3 of the green onions and serrano, cook until the onions soften a bit, be careful not to burn the onions. Add the tomatoes and cook them for  a few minutes, they’ll begin to soften. Add the wine, about 2/3 cp, and allow it to come to a boil to get some of that alcohol to burn off. Lower the temperature and simmer them down for about 15 minutes. Remove from the pan.

Add about 1 tbsp of butter and olive oil to the same pan, heat  to medium high and brown the shrimp, you may need to do this in batches. Once the shrimp are browned, add the tomato mixture and the avocado, stir it in, cover and turn off the heat. Allow it to steam in for a few minutes before serving.

Cookingly yours,
Anamaris