posted by Polar Bear 10-06-101 6:55 PM
Mexican Shrimp
2 lbs. Shrimp, peeled and deveined (or use 1-1/2 lb peeled)
2 qt. Water
1 tbl. Salt
2 medium onions
2 tsp. Olive oil
3 cloves garlic, minced
2 (10 oz) cans Ro-Tel tomatoes (diced tomatoes with green chilies)
1 medium bay leaf
1/4 tsp. oregano
2 tbsp finely chopped cilantro
2 tbsp capers (drained and chopped)
Combine water and salt and marinate shrimp in refrigerator one to three hours.
Meanwhile, chop onions and saute in 2 tbsp olive oil until tender, about 10 minutes. Add garlic and saute 30 seconds. Add Ro-Tel (or, for a milder dish, half Ro-Tel and half plain), bay leaf and oregano. Simmer covered 30 minutes. Drain shrimp, rinse and drain well; add to pot with cilantro and capers. Simmer just until cooked through, 5 to 10 minutes.