Spicy Tomato Shrimp
Prep Time: 25 min.
Marinade Time: at least 1/2 hour to 12 hours (longer=better)
Cook Time: 5-8 min.
Difficulty: Easy
Prep Time: 25 min.
Marinade Time: at least 1/2 hour to 12 hours (longer=better)
Cook Time: 5-8 min.
Difficulty: Easy
Ingredient List
1 Large Jalapeno
(remove the seeds for less heat)
1 Can of Diced Tomatoes
(or two tomatoes diced, you do not need to peel)
Fresh Cilantro
(the more the better, but can be adjusted to suite your taste)
Salt
Ground Black Pepper
Extra Virgin Olive Oil
2 lbs of Large Shrimp
(shells left on, but "deterded")
1 Large Jalapeno
(remove the seeds for less heat)
1 Can of Diced Tomatoes
(or two tomatoes diced, you do not need to peel)
Fresh Cilantro
(the more the better, but can be adjusted to suite your taste)
Salt
Ground Black Pepper
Extra Virgin Olive Oil
2 lbs of Large Shrimp
(shells left on, but "deterded")
Step by Step Prep.
1. Combine 4 to 5 tablespoons of your olive oil in a large bowl. Add your tomatoes, ground pepper, fresh cilantro, and jalapeno and mix. Remember that jalapenos are hot peppers so be careful not to rub your face while you are cutting or working with them until you are able to wash your hands well. Do not combine your shrimp yet.
2. Wash your shrimp well in cold water and pat dry with paper towel. Now you will preform a technique we call "butterflying". Using a sharp knife cut down the back of the shrimp to remove the black vein, and remove, being careful not to remove the shell itself.
3. Pour the spicy tomato marinade over the shrimp, cover with plastic wrap or use your favorite Tupperware, and refrigerate for a minimum of 1/2 hour or up to 24 hours (in my experience the flavors best combine when marinated overnight and cooked the next day).
4. Cook the shrimp on the grill for 5 to 8 minutes or until the shrimp just turn red. Be careful not to overcook because they will get very rubbery. Shrimp are cooked fully when they turn a reddish color, and it doesn't take long so keep an eye on them. You can also use a broiler and a sizzle plate, turning shrimp regularly. Position shrimp a few inches under broiler with oven door open.
5. Discard the marinade, do not use in your cooking or for dipping.
©2010 dssb
1. Combine 4 to 5 tablespoons of your olive oil in a large bowl. Add your tomatoes, ground pepper, fresh cilantro, and jalapeno and mix. Remember that jalapenos are hot peppers so be careful not to rub your face while you are cutting or working with them until you are able to wash your hands well. Do not combine your shrimp yet.
2. Wash your shrimp well in cold water and pat dry with paper towel. Now you will preform a technique we call "butterflying". Using a sharp knife cut down the back of the shrimp to remove the black vein, and remove, being careful not to remove the shell itself.
3. Pour the spicy tomato marinade over the shrimp, cover with plastic wrap or use your favorite Tupperware, and refrigerate for a minimum of 1/2 hour or up to 24 hours (in my experience the flavors best combine when marinated overnight and cooked the next day).
4. Cook the shrimp on the grill for 5 to 8 minutes or until the shrimp just turn red. Be careful not to overcook because they will get very rubbery. Shrimp are cooked fully when they turn a reddish color, and it doesn't take long so keep an eye on them. You can also use a broiler and a sizzle plate, turning shrimp regularly. Position shrimp a few inches under broiler with oven door open.
5. Discard the marinade, do not use in your cooking or for dipping.
©2010 dssb
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