Hope you like spicy food because this one is so good!

My mom sent me this recipe a few months back from @apto solo para tragones. If you don't like spicy food eliminate the chile part. I haven't tried it without the chiles but I think it's worth a try.

FYI: I modified the original version based on what I had at the time. The original recipe includes parsley and dry chile japones. I used cilantro and chile de arbol instead. Chile de arbol is easier to find and is found at most major grocers. I also used baby potatoes instead of regular ones and added a pinch of Knorr because some shrimp dishes are too bland for me. It's totally up to your taste buds though.

INGREDIENTS:

2 lbs raw shrimp (peeled or not - to your liking)

8 - 12 dry chile japones (spicier) or dry chile de arbol (about a handful)

10 yellow baby potatoes or 4 medium-large potatoes

2 jalapeños

2 limes

2 tomatoes

1 onion

1 yellow bell pepper

1 red bell pepper

1 orange bell pepper

1 cilantro or parsley bunch chopped

2 cloves minced garlic

1 tbsp butter (optional)

2 tbsp olive oil

salt/pepper to taste

*Knorr Chicken Bouillon (just a pinch)

PREP:

Rinse and prep vegetables first. Remove seeds from all peppers. Halve and thinly slice tomatoes, peppers and onions into strips. Mince garlic. Chop cilantro or parsley. Wash, peel and slice potatoes. If slicing baby potatoes, peeling is not necessary. They're really small. A good wash will do. Pull stems from dry chiles and blend in the blender. Blend as fine as possible. Rinse/ dry shrimp.

Over medium heat, fry lightly salted sliced potatoes in 1 tbsp of olive oil for 5-7 minutes. We're not cooking them through, just adding some color. Aim for a golden crisp look and remove potatoes from the pan. Set aside on a lined plate or a rack.

In the same pan, add a tbsp olive oil or a tbsp of butter (pick your fat of choice) followed by minced garlic. Sauté for 30 seconds. Add onion. Sauté 1 minute. Add bell peppers and jalapeños. Sauté until tender about 4-5 minutes. Add tomatoes and sauté for an additional minute.

Add shrimp. Salt and pepper to taste. Sauté shrimp about 3 minutes stirring frequently. Sprinkle a dash of Knorr and add the blended chiles. Add potatoes and cilantro (or parsley). Squeeze fresh lime juice in to the pan. Stir and mix all ingredients together. Reduce heat and cover. Bring to a simmer. Cook covered for about 12-14 minutes. Shrimp cooks relatively fast. Done.

Serve with rice , beans or alone as is. Macro friendly! Use nutritional labels for an accurate count.

Enjoy,

Xx Dee

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