Shrimp (“camarones” in Spanish) Relleno provides a little "South of the Border" flavor. This easy to make Relleno Sauce uses ingredients found in most pantries so give this a whirl and serve over rice or in a tortilla.
1 pound uncooked shrimp, shelled
cooking oil spray
1 medium onion, diced
1 tablespoon minced garlic
½ teaspoon salt
1/16 teaspoon cinnamon
1 small bay leaf
¾ cups chicken broth
1 can diced tomatoes, un-drained
Heat a skillet over medium-high.
Sauté the onion and garlic until soft.
Add the seasonings, broth and can of diced tomatoes.
Simmer until thickened (about 20 minutes).
Add shrimp and stir until shrimp are cooked (about 5 minutes).
Serves 4
1 pound uncooked shrimp, shelled
cooking oil spray
1 medium onion, diced
1 tablespoon minced garlic
½ teaspoon salt
1/16 teaspoon cinnamon
1 small bay leaf
¾ cups chicken broth
1 can diced tomatoes, un-drained
Heat a skillet over medium-high.
Sauté the onion and garlic until soft.
Add the seasonings, broth and can of diced tomatoes.
Simmer until thickened (about 20 minutes).
Add shrimp and stir until shrimp are cooked (about 5 minutes).
Serves 4
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