Recipe courtesy of Mary Sue Milliken and Susan Feniger

Picante de Camerones (Shrimp in Picante Sauce)

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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1/2 cup olive oil

1 pound peeled shrimp

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1 cup sliced onions

2 cloves garlic, minced

3 teaspoons red aji paste

2 Poblano chiles, stemmed, seeded and cut into strips

1 1/2 cups chopped canned tomato, seeds and juice removed

1 teaspoon sugar

Juice of 1 lime


  1. Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 3-4 minutes. Add the onion and cook 5-7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado.
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