Ingredients:
1 large onions, chopped
5 garlic cloves, diced
2 tablespoons vegetable oil or 2 tablespoons olive oil
5 ripe fresh tomatoes, diced ( drained canned may be used instead)
8 ounces frozen cut green beans ( see Note below)
1 teaspoon adobo seasoning ( con pimiento)
1 (1/4 ounce) packet sazon goya, any flavor (optional)
1/4 teaspoon ground cumin
1 pinch ground allspice
1 pinch ground cinnamon ( 1/4 tsp. Caribbean jerk seasoning may be used in place of allspice and cinnamon)
1 chipotle chiles in adobo, diced ( add more or less depending on heat tolerance)
1 teaspoon adobo sauce ( reserved from chipotles)
2 cups fish stock ( I use the Knorr fish bouillon cubes from the international aisle)
1 lb raw shrimp, peeled ( thawed, if frozen)
fresh cilantro ( to taste, for garnish)
1 limes, cut into 4 wedges
Directions:
Heat the oil in a large saute pan or dutch oven over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add the tomatoes and cook for another 2 minutes.
Add the green beans,spices, chipotle, adobo sauce and fish stock. Bring to a boil, then reduce heat to simmer. Simmer for 5 to 10 minutes to allow flavors to meld.
Add shrimp. Stir and cook for 1 to 2 minutes (shrimp will just start to turn pink but still appear uncooked). Remove pan from heat, cover and allow shrimp to stand until they turn bright pink (this takes approximately 5 minutes).
Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.