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Jalapeño Shrimp
This is one of those dishes you'll make again and again, not only because it's satisfying, but because it takes practically no time to prepare. Serve with rice.
Ingredients (Serves 4)
| 3 | tbsp olive oil |
| 1 | medium red onion, halved and thinly sliced |
| 6 | garlic cloves, minced |
| 2 | jalapeño peppers, seeded and chopped |
| 1-1/2 | cups dry white wine |
| 1-1/2 | lb large shrimp, peeled and deveined |
| 1/2 | cup fresh lemon juice (about 4 lemons) |
| 2 | vine-ripened tomatoes, roughly chopped |
Instructions
- In a large pot, heat olive oil over medium-low heat. Add onion, garlic and jalapeños. Cook, stirring frequently so that garlic doesn't colour and onion is soft and translucent, about 2 minutes.
- Add wine and cook for another 2 minutes. Turn heat to medium-high and add shrimp. When they just begin to turn pink, add lemon juice and tomatoes, stirring to combine. Cook until shrimp are opaque, 1 or 2 minutes. Lightly salt shrimp.
- Transfer shrimp to serving plates and spoon sauce over them.
Excerpted from Isabel’s Cantina by Isabel Cruz Copyright © 2007 by Isabel Cruz. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Isabel’s Cantina
By Isabel Cruz
In Isabel’s Cantina, Isabel Cruz shares the deceptively simple recipes that make her five West Coast restaurants so popular, as well as many of her own personal favorites. By relying on the boldly flavored ingredients common to both Latin and Asian cuisines Isabel’s healthful dishes are nutritious, flavorful and easy-to-prepare.
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VIJITHA writes:
I tried your recipe & it was great. I like my food much spicy, so I put 4 jalapeno instead of 2 & reduced the wine to 1 cup instead of 1-1/2 & it was great. Thanks for the wonderful recipe.
—posted February 22, 2008 at 11:59 a.m.
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