Tex Mex Shrimp
SPICY!!! This Tex Mex Shrimp is flavorful and quick and can be served over rice, pasta or your favorite side. If it's a little too spicy, you can omit the jalapeno, hot sauce or the cayenne pepper.
Ingredients
- 2 lbs frozen uncooked shrimp
- 2 tbsp olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, chopped
- 2 14 oz cans diced tomatoes
- 1 16 oz can tomato paste
- 1 cup chicken broth
- 2 tsp sugar
- 1/8 tsp cayenne pepper
- 1/4 tsp hot sauce
- 1 cup frozen whole kernel corn
- any type of microgreens and sliced lime for garnish
Instructions
- In skillet, heat olive oil and saute onion and garlic until almost crisp-tender.
- Add bell pepper and jalapeno pepper; cook and stir 2 minutes longer.
- Add undrained tomatoes, tomato paste, broth, sugar, cayenne pepper and hot sauce. Simmer for 10 minutes. Cool.
- Add in frozen corn; mix well and pour into zip top freezer bag. Attach separate bag of frozen shrimp, label and freeze.
- To Prepare: Place frozen sauce in saucepan and cook over low heat until thawed.
- Increase heat to medium and bring to a simmer.
- Place frozen shrimp in a colander and run cold water over to thaw for 3 to 4 minutes.
- Add thawed shrimp to simmering sauce and cook for 3 to 4 minutes or until shrimp are pink and cooked through.
- Can be served over rice or pasta or with your favorite side dishes.
