• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Whole cumin seeds

  2. 1 teaspoon 5ml Anise seeds

  3. 2 tablespoons 30ml Vegetable oil

  4. 1 1/2 cups 355ml Pico De Gallo Norteno - seeNote

  5. 1 teaspoon 5ml Oregano

  6. 1 lb 454g / 16oz Peeled medium shrimp

  7. 1 teaspoon 5ml Freshly-crushed black pepper

  8. 1 teaspoon 5ml Salt - or to taste

  9. Lime wedges - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: See the "Pico De Gallo Norteno - Uncooked Tomato Salsa" recipe which is included in this collection.

  2. Toast the cumin seed and anise seed on a dry, hot large saute pan, shaking the pan constantly, until fragrant, about 1 minute. Set aside.

  3. In a large skillet, heat vegetable oil over high heat until almost smoky. Add the salsa and cook for 3 minutes, stirring often. Add the toasted spices and the oregano, and cook for 2 minutes. Add the shrimp and cook for approximately 1 1/2 minutes on each side or until just pink. Adjust seasoning. Serve immediately with lime wedges.

  4. This recipe yields ?? servings.


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