Eid al-Adha Mubarak! Hope you had a blessed and joyous one!
Now that the day has become shorter, I really feel like I don’t have enough time to get everything done. And with the kids being off school for a week, I really have to think of dishes that will save me time in the kitchen so that I have more time to spend with them.
I don’t normally cook Mexican food but Rick Bayless’ Fiesta At Rick’s really inspired this quick mid-week dinner that brought back memories of warm summer nights at the beach.
Adapted from Fiesta At Rick’s by Rick Bayless
(Print this Recipe)
1 medium onion, diced
4 garlic cloves, crushed
2 jalapenos, stemmed, seeded and finely diced
4 ripe tomatoes, grated with a coarse vegetable grater
4 cups raw shrimp, deveined and peeled
4 Tbsp fresh cilantro, chopped
Salt and Pepper
Extra Virgin Olive Oil
Warm corn or flour tortillas
Heat oil in a very large skillet and cook the onion until translucent. About 4 minutes. Add garlic and jalapenos cooking 1 more minute. Add grated tomato and cook until most of the water evaporates, stirring frequently, about 8 minutes. Add very little salt leaving to adjust better after the addition of the shrimp. Add black pepper to taste.
Add shrimp and cook for 3 to 5 minutes being careful not to overcook or it will become tough. Adjust the salt, remove from heat and add cilantro.
Serve with tortillas and mango guacamole (recipe to follow).
