Picante de Camerones (Shrimp in Picante Sauce) Recipe

Name: Picante de Camerones (Shrimp in Picante Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 pound peeled shrimp; 1 teaspoon coarse salt; 1/4 teaspoon freshly ground black pepper; 1 cup sliced onions; 2 cloves garlic, minced; 3 teaspoons red aji paste; 2 Poblano chiles, stemmed, seeded and cut into strips; 1 1/2 cups chopped canned tomato, seeds and juice removed; 1 teaspoon sugar; Juice of 1 lime

Servings: persons

1/2 cup olive oil
1 pound peeled shrimp
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 cup sliced onions
2 cloves garlic, minced
3 teaspoons red aji paste
2 Poblano chiles, stemmed, seeded and cut into strips
1 1/2 cups chopped canned tomato, seeds and juice removed
1 teaspoon sugar
Juice of 1 lime

1
Heat the oil in a large saucepan over moderate heat.
2
Saute the shrimp with salt and pepper until just cooked, 3-4 minutes.
3
Add the onion and cook 5-7 minutes until golden.
4
Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes.
5
Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally.
6
Add the shrimp and lime juice.
7
Serve garnished with Garlic Chips on top of Arroz Graneado.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup olive oil, 1 pound peeled shrimp, 1 teaspoon coarse salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Picante de Camerones (Shrimp in Picante Sauce) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picante de Camerones (Shrimp in Picante Sauce)

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