Spicy Latin-Inspired Shrimp in Tomato Sauce

Name: Spicy Latin-Inspired Shrimp in Tomato Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 1 Tablespoon oil; 1 Tablespoon butter; 1/2 a mediun onion, minced; 1/2 a bell pepper, minced (I prefer red/yellow/orange to green because they're sweeter, but green works in a pinch.); 4 cloves garlic, minced (about 2 Tablespoons); 1/4 cup chopped cilantro + more for garnish; 1 packet Goya Sazón (Any kind - culantro, achiote, azafrán, etc. - will work fine in this dish.); 1/4-1/2 teaspoon cayenne pepper; 1 cup tomato sauce; 1/4 cup unsalted chicken stock or white wine; 1-2 Tablespoons fresh lemon juice; 1/4 teaspoon salt to start; 1.5 pounds large to jumbo shrimp that have been peeled and deveined, lightly salted

x @cook_5886383

Something I came up with when I had friends over for dinner and didn't want to work too hard for something yummy.

I like to serve this with my Cilantro Garlic Yellow Rice:

https://cookpad.wasmer.app/us/recipes/1640238-cilantro-garlic-yellow-rice

If you want to serve it with the rice, best to get the rice going first because you don't want to the shrimp to get cold while the rice is cooking.

Also, you can usually find Goya Sazón packets in the Hispanic/Latino aisle of your grocery and if not there, definitely online.

Something I came up with when I had friends over for dinner and didn't want to work too hard for something yummy.

I like to serve this with my Cilantro Garlic Yellow Rice:

https://cookpad.wasmer.app/us/recipes/1640238-cilantro-garlic-yellow-rice

If you want to serve it with the rice, best to get the rice going first because you don't want to the shrimp to get cold while the rice is cooking.

Also, you can usually find Goya Sazón packets in the Hispanic/Latino aisle of your grocery and if not there, definitely online.

x @cook_5886383

Something I came up with when I had friends over for dinner and didn't want to work too hard for something yummy.

I like to serve this with my Cilantro Garlic Yellow Rice:

https://cookpad.wasmer.app/us/recipes/1640238-cilantro-garlic-yellow-rice

If you want to serve it with the rice, best to get the rice going first because you don't want to the shrimp to get cold while the rice is cooking.

Also, you can usually find Goya Sazón packets in the Hispanic/Latino aisle of your grocery and if not there, definitely online.

Something I came up with when I had friends over for dinner and didn't want to work too hard for something yummy.

I like to serve this with my Cilantro Garlic Yellow Rice:

https://cookpad.wasmer.app/us/recipes/1640238-cilantro-garlic-yellow-rice

If you want to serve it with the rice, best to get the rice going first because you don't want to the shrimp to get cold while the rice is cooking.

Also, you can usually find Goya Sazón packets in the Hispanic/Latino aisle of your grocery and if not there, definitely online.

Saved

Ingredients

4 servings

1 Tablespoonoil
1 Tablespoonbutter
1/2a mediun onion, minced
1/2a bell pepper, minced (I prefer red/yellow/orange to green because they're sweeter, but green works in a pinch.)
4 clovesgarlic, minced (about 2 Tablespoons)
1/4 cupchopped cilantro + more for garnish
1 packetGoya Sazón (Any kind - culantro, achiote, azafrán, etc. - will work fine in this dish.)
1/4-1/2 teaspooncayenne pepper
1 cuptomato sauce
1/4 cupunsalted chicken stock or white wine
1-2 Tablespoonsfresh lemon juice
1/4 teaspoonsalt to start
1.5 poundslarge to jumbo shrimp that have been peeled and deveined, lightly salted

Saved

Steps

1

In a large pan (at least 12") preheat the oil and butter on medium heat until all the butter is melted.
2

Add onions, peppers, garlic, and cilantro, and sweat until onions are translucent.
3

Stir in Goya packet and cayenne.
4

Add tomato sauce, stock or wine, fresh lemon juice, and salt, stir to combine thoroughly, and bring to a gentle boil for a minute.
5

Gently fold in shrimp and cook, covered, just until all shrimp are cooked through. If you need a little more salt, you can add it at this point. You'll know the shrimp are cooked through when they all *just* turn opaque, but don't cook too much longer after that or you'll lose that plump, juicy texture.
6

Garnish with a little bit of chopped fresh cilantro and enjoy! :)