Shrimp Diverso
1 pound of shrimp de-veined and shelled.
3 fresh tomatoes, very ripe.
One cup chopped canned tomatoes
One onion (medium sized)
1/2 of a teaspoon of Mexican Achiote (optional)
Quarter of a teaspoon of Paprika
1 teaspoon salt, or salt to taste.
One tablespoon white wine vinegar
3 cloves garlic smashed, or diced.
1 tablespoon honey
1/2 teaspoon of oregano
1/2 a teaspoon of basil
1 teaspoon of finely chopped fresh ginger.
3/4 of a teaspoon of chilly powder
One table spoon olive oil.
One tablespoon Canola oil
One lemon.
In a large enough skillet under medium fire heat one table spoon of
olive oil. Add the finely chopped onion, ginger, pepper, chilly
powder, salt, 2 cloves diced garlic, paprika, and Achiote. stir gently
until the onion is soft.
When the onion is soft, add honey and cook the whole mixture for maybe
5 minutes in low fire. Chop the fresh tomatoes and add to the mixture.
Followed by adding the one cup of canned tomatoes. Cook under moderate
fire stirring regularly until the all the ingredients are blended and
the chopped tomato is soft, about 15 to 20 minutes.
Lower the fire and let it simmer under cover.
Place the shrimp in a colander so as to drain it of excess liquid if
any. While on colander Squeeze the lemon over shrimp while stirring
it. Also sprinkle with coarse salt, and white pepper to taste.
In an separate skillet heat one tablespoon of Canola oil under high
fire. Add one clove of garlic, smashed or diced, and immediately follow
by adding the shrimp, lower fire to medium. Stir attentively for 2
minutes until most of the shrimps has changed to a reddish copper
tone, the cover at low fire for about 3 minutes. Watch out not to
overcook the shrimp.
When the shrimp has all changed color, transfer the shrimp to the
skillet containing the other ingredients with a slotted spoon. Turn off
the burner, mix well and serve over Basmati rice, or ordinary rice.
M Monte
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