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Fish, Mexican | |
| 2 jalapeno peppers, seeds removed 2 dried New Mexico or guajillo chilies, soaked for 30 min in warm water, drained, torn into small pieces 3 large tomatoes 1 cup fresh cilantro 5 cloves garlic, peeled 4 tablespoons olive oil 1 onion, chopped 3 lbs. shrimp, peeled and deveined 1/2 cup white wine salt and pepper to taste fresh lime, sliced for garnish | |
| In a food processor combine jalapeno peppers, chili peppers, tomatoes, cilantro and garlic and blend until a thick but not completely smooth. Heat olive oil in a skillet. Saut� onions until soft. Add the shrimp, saut�ing until just pink. Add the tomato and chili mixture, white wine and salt and pepper. Simmer until hot and bubbly. Serve over rice and garnish with fresh lime slices. | |
Unrated | |
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