This dish was awesome! The flavors of the sauce were phenomenal. I served the shrimp over whole wheat couscous. Basically, I was a huge fan of everything. It was really quick to make too, which was an added bonus. I pinned this recipe almost 7 months ago. Shrimp was on sale recently at my Stop & Shop, so I decided it was finally time to give this dish a try. It was definitely worth the wait!
I used raw frozen shrimp. If you are using fresh, then you can skip these first steps…
- Place the shrimp in a colander.
- Run cold water over the shrimp for several minutes, tossing every now and then, until defrosted.
- Place the shrimp on a paper towel lined plate.
- Cover with another paper towel, pressing down to absorb the water.
- Set aside and let dry.
- Once dry, remove the shells. (Leave the tails on though.)
Meanwhile, start on the sauce…
- Chop up 1 onion, 1 jalapeno, 3 cloves of garlic, 2 roma tomatoes, and some cilantro.
- Heat a skillet over medium-high heat.
- Add 1 tablespoon each of EVOO and butter.
- Once the butter is melted, add the garlic, onion, and jalapeno.
- Cook, stirring ever so often, until the veggies have softened (about 6 minutes).
- Add 1/2 teaspoon oregano.
- Sprinkle in 1/4 teaspoon crushed red pepper flake.
- Stir to combine and cook for about 4 minutes.
- Add the tomatoes.
- Stir and cook until the tomatoes have softened, about 3-5 minutes.
- When the tomatoes have softened, add the shrimp.
- Add the zest of a lime.
- Then, add the juice from the lime.
- Season generously with salt.
- Then, add a good amount of pepper.
- Cook until the shrimp are opaque.
- Remove from the heat and add the cilantro.
As I mentioned earlier, I served over whole wheat couscous, but you could also serve over rice or just with a big old piece of crusty bread. However you do it, I know you will enjoy!