Jalapeño Shrimp

Chef

Cookbook

Isabel's Cantina

Published by Clarkson Potter

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This image courtesy of Joseph DeLeo

This is one of those dishes that you’ll make again and again, not only because it’s delicious and satisfying, but because it also takes practically no time to prepare. For casual Latin fare, whip up some steamed white rice and Avocado Salsa Cruda.

Serves4

Cooking MethodSauteeing

CostModerate

Easy

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free

MealDinner

MoodTired

Taste and TextureGarlicky, Hot & Spicy, Light, Savory

Ingredients

3 tablespoons olive oil
1 medium red onion, halved and thinly sliced
6 cloves garlic, minced
2 jalapeños, thinly sliced into circles and seeded
1 1/2 cup dry white wine
1 1/2 pound large shrimp, peeled and deveined
1/2 cup lemon juice (about 4 lemons)
2 vine-ripened tomatoes, roughly chopped
Sea salt

Instructions

Heat the olive oil in a large sauté pan over medium-low heat. Add the onion, garlic, and jalapeños. Cook, stirring frequently so that the garlic doesn’t take on any color, until the onion is soft and translucent, about 2 minutes.
Add the wine and cook for another 2 minutes. Turn the heat up to medium-high and add the shrimp. When the shrimp are just beginning to turn pink, add the lemon juice and tomatoes, stirring to combine. Cook until the shrimp are opaque, another minute or two. Lightly salt the shrimp.
Transfer the shrimp to serving plates, being sure to spoon the savory sauce from the pan over the shrimp.