Drunken Cilantro Shrimp Stew

Drunken Cilantro Shrimp StewI love shrimp recipes that are full of flavor
2 pounds of whole shrimp, peel on and everything
3 chipotle peppers in adobe sauce, minced
Juice of 3 limes
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons lard, bacon grease or butter
1 small white onion, chopped
3 cloves of garlic, minced
1 red bell pepper, sliced ( I use green and red depending on what I have in the kitchen)
1 jalapeno, minced
2 Roma tomatoes, chopped
1/4 cup  Mexican beer (feel free to use any light beer of your choice) (For my low-carbers, use chicken or seafood broth)
1/4 cup chicken broth
1/2 teaspoon hot sauce of your choice
1/4 cup of cilantro

Marinate the fresh shrimp in a large bowl with the chipotle in adobo, lime juice, cumin, salt, pepper and cilantro for a minimum of 30 minutes to overnight.

Sautee the onions in the lard (or butter) until translucent and then add the garlic, jalapeno and bell peppers. Then after then have become a bit soft, add the tomatoes to cook for an additional minute.

Add the chicken broth, Mexican beer and the hot sauce.

Bring the mixture to a boil, add the marinated shrimp with the entire marinade.

Cook for 5-8 minutes covered, then uncover and allow the mixture to simmer.

Before serving, add the cilantro to the dish.

Serve over rice, mashed potatoes, mashed cauliflower, beans or just devour.


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