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Fish, Mexican | |
| 1 tsp. ground cumin 1 tsp. garlic powder 1 tsp. freshly ground black pepper 1 tsp. kosher salt 1 tsp. chili powder 1 tsp. packed light brown sugar 1/4 tsp. crumbled dried oregano 1/4 cup plus 2 Tbs. extra-virgin olive oil 2 cloves garlic, peeled and smashed 1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained 1 large yellow onion, sliced through the stem end into thin wedges 2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips Warmed flour tortillas 1/4 cup packed cilantro leaves 1 lime, cut in wedges Sour cream (optional) | |
| In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat. Heat a 12-inch saut� pan over medium-high heat, and, when hot, add the remaining 2 Tbs. olive oil. Add the sliced onion and saut� until they�re softened and fragrant and starting to brown, about 4 minutes. Add the chiles or bell peppers and continue to saut� for 3 minutes. Add the remaining spice mixture and saut� until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the saut�ed vegetables; toss to combine and reheat. Transfer to a large serving platter. Serve with the warmed flour tortillas, cilantro, lime wedges for squeezing, and sour cream, if using. | |
Unrated | |
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