Shrimp, Acapulco Style (Camarones Acapulquenos)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound medium to large shrimp 4 tablespoons butter 2 cloves garlic, minced
1/4 cup parsley, finely chopped 3 medium tomatoes, peeled and chopped 3 tablespoons tomato paste
salt, freshly ground pepper 1/3 cup brandy



1 Peel and devein the shrimp and set aside. Put the shrimp shells into a small saucepan with 2 cups water, bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes. Strain and discard the shells. Measure the liquid. There should be 1 cup. If necessary, reduce it over brisk heat or make up the quantity with water. Reserve.
2 Heat the butter in a casserole and add the garlic and parsley, and saute for 2 minutes, taking care not to let the garlic burn. Add the tomatoes and simmer until the mixture is thick, about 10 minutes. Add the reserved shrimp stock and the tomato paste, stir to mix, season with salt and pepper, and add the brandy. Bring to a simmer, add the shrimp, cover, and cook for 2 to 3 minutes, according to the size of the shrimp, until they are pink, taking care not to overcook. Serve on a bed of rice.

Back