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Shrimp with a Mexican Tomato Sauce

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Shrimp with a Mexican Tomato Sauce

Shrimp with a Mexican Tomato Sauce
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep 305 calories/serving
The shrimp are simply sautéed with salt and tossed with a textured sauce of chopped onions, chiles and tomatoes—a la Mexicana. This dish works equally well as a filling for tacos or served over rice. To save time, peel and devein the shrimp while the sauce is simmering. The sauce can also be made ahead for a dish that takes little more than 5 minutes to put together at the last minute.


  • SAUCE:
  • 2 tablespoons olive oil
  • 1 cup finely chopped white onion
  • 2 teaspoons minced garlic
  • 1 2 jalapeño or serrano chiles, finely chopped, including seeds
  • 2 cups fresh or canned chopped tomatoes, including juice
  • 2 bay leaves
  • 1/2 teaspoon fine salt or 1 teaspoon coarse salt
  • 2 tablespoons olive oil
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 3/4 teaspoon fine salt or 1 1/2 teaspoons coarse salt
  • 1/4 cup chopped cilantro
  • Accompaniment: white rice, or hot corn tortillas for tacos


  • To make sauce, heat the oil in a 2- to 3-quart heavy saucepan over medium heat and add onion, garlic and chile and cook, stirring, until onions are translucent, about 5 minutes. Add tomatoes, bay leaves and salt and simmer over low heat, uncovered, stirring occasionally, until sauce is slightly thickened, about 20 minutes.
  • Heat the oil in a large heavy skillet over medium-high heat until it just begins to smoke. Toss the shrimp with the salt, then add to the oil and sauté, turning occasionally, until barely cooked through, 2 to 3 minutes.
  • Stir the sauce into the shrimp and cook over medium heat, stirring occasionally, until the shrimp is just cooked through, 1 to 2 minutes more. Stir in cilantro.