| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Toohot06 | 4 | servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | lb | Peeled shrimp |
| 1 | ts | Coarse salt |
| 1/4 | ts | Freshly-ground black pepper |
| 1 | c | Sliced onions |
| 2 | Garlic cloves; minced | |
| 3 | ts | Red aji paste |
| 2 | Poblano chiles; stemmed, seeded, | |
| ; and cut into strips | ||
| 1 1/2 | c | Chopped canned tomato; seeds, juice removed |
| 1 | ts | Sugar |
| Juice of 1 lime | ||
| Garlic Chips; see * Note | ||
| Arroz Graneado; see * Note |
INSTRUCTIONS
* Note: See the "Garlic Chips" and "Arroz Graneado" recipes which are included in this collection. Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 3 to 4 minutes. Add the onion and cook 5 to 7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5 to 7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E01 broadcast 01-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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