A popular Mexican dish, Camarones a la Mexicana showcases plump shrimp in a zesty tomato sauce. Chunks of onion and garlic add depth, while a touch of jalapeño or serrano pepper brings a welcome kick.

Ingredients:

1 pound shrimp, peeled and deveined
1 small onion, chopped
1 pound diced tomatoes
1-2 jalapeño peppers
1 teaspoon powdered shrimp stock (optional)
1 Tablespoon chopped cilantro, for serving
1 clove garlic, finely chopped
3 Tablespoons olive oil

Preparation:

Heat olive oil in a large pan over medium-low heat and then sauté the onion, jalapeño peppers, and garlic until nicely softened (about 5 minutes).
Add the tomatoes, powdered shrimp stock (if using any), salt, and black pepper. Bring to a simmer and cook over medium heat for 7-8 minutes.

Add the cleaned shrimp to the pan and cook, mixing from time to time, until pink and cooked through (5 minutes).
Serve with cilantro, rice and tortillas.

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Music: Bossa Sonsa - By Quincas Moreira

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