Mexican Shrimp

When my husband and I choose to eat out, we typically opt for a Mexican restaurant. To say that it is our favorite may be an understatement. The majority of the time, I order shrimp tacos. I just do not seem to tire of them. 

after picking up Cook's Illustrated Mexican Edition, I was immediately drawn to the recipe for Mexican Seared Shrimp.  What I love about Cook's Illustrated is that they have impecable directions and fully explain why they wrote the recipe the way they did.  The only thing I changed was that I served my shrimp over a bed of brown rice but you just as easily could grab some tortillas and go to town!

This recipe is perfect for a weeknight, it comes together in under 15 minutes.  Especially impressive considering the huge flavors that result!  Definitely worth a try, I know we will be having it again soon!

Mexican Seared Shrimp

adapted from Cook's Illustrated: Mexican Favorites

3 plum tomatoes, cored, seeded and chopped

1/2 red onion, divided

1/4 cup of fresh cilantro, chopped

3 garlic cloves, minced

2 tsp of chipotle peppers in adobo sauce, minced

salt & pepper

1 1/2 lbs of large shrimp, peeled and deveined

2 TBS of vegetable oil

2 cups of cooked brown rice

1 TBS of lime juice

1 avocado, chopped

In a small bowl, combine the tomatoes, red onion ( minus 2 TBS), cilantro, garlic and chipotle peppers. Season with salt and pepper to your taste preference. Set aside.

Toss shrimp in salt, pepper and sugar.  Heat 1 TBS of oil over high heat.  Cook half the shrimp in a single layer without moving them.  Once one side is spotty brown, about 1 minute, transfer to a platter.  Repeat with the remaining 1 TBS of oil and shrimp. 

Keeping the pan over high heat, add the tomato mixture.  Cook for 2-3 minutes and then add the shrimp.  Stir and cook until the shrimp are cooked throughout, about another 1-2 minutes. 

Place 2 cups of brown rice on a large platter.  Pour shrimp and tomato mixutre over the rice.  Sprinkle avocado, lime juice and remaining 2 TBS of red onion over the top.  Serve with lime wedges on the side.  Enjoy!