Sonora Shrimp
Sonora Shrimp features tender shrimp in a flavorful tomato and vegetable sauce, perfect for seafood lovers seeking a spicy, savory dish served over fluffy rice.
Ingredients
- 2 Tbsp. margarine ⓘ
- 1 medium green pepper, coarsely chopped ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1 (14 oz.) can peeled tomatoes, cut up (undrained) ⓘ
- 1/2 tsp. seasoned salt ⓘ
- 1/2 tsp. seasoned pepper ⓘ
- 1/4 tsp. garlic powder with parsley ⓘ
- 1/4 tsp. crushed thyme ⓘ
- 1 lb. medium shrimp, peeled and deveined ⓘ
Instructions
- In a large heavy skillet, melt margarine and sauté the chopped green pepper, onion, and celery.
- Add the peeled and chopped tomatoes along with seasoned salt, seasoned pepper, garlic powder with parsley, and crushed thyme; blend well.
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Add the peeled and deveined shrimp and cook for 10 minutes or until the shrimp turn pink.
- Serve the Sonora Shrimp over hot, fluffy rice.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can substitute fresh tomatoes for canned, but you'll need to adjust the cooking time. If you want extra heat, add chopped jalapeños or a dash of cayenne pepper. This dish is versatile; feel free to throw in other vegetables like zucchini or corn. For a heartier meal, serve with crusty bread or alongside Jake'S Favorite Fish Tacos.
Serving Suggestions
Serve the Sonora Shrimp over a bed of hot, fluffy rice to soak up the flavorful sauce. A side of steamed vegetables or a fresh green salad pairs nicely for a balanced meal. For a complete seafood experience, consider serving with a glass of chilled white wine or a light beer. This dish also makes a great filling for tacos, similar to Mexican recipes featuring shrimp.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, stirring occasionally until heated through. Avoid microwaving, as it can overcook the shrimp, making them tough. If you're planning to freeze, do so before adding the shrimp, as they do not freeze well once cooked.
Nutrition & Diet Analysis (per serving)
Each serving of Sonora Shrimp contains roughly 135 calories, with 5g protein, 25g carbohydrates, and 4g fat. It is an excellent source of vitamin C (136% of the Daily Value), iron (67% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1319mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just ensure they are fully thawed and patted dry before adding them to the skillet. This will help them cook evenly and prevent excess moisture in the dish.
What can I substitute for margarine?
You can easily substitute butter or olive oil for margarine in this recipe. Using butter will add a richer flavor, while olive oil provides a healthier fat option. Both alternatives will work well in sautéing the vegetables.
How can I make this dish spicier?
To add more heat, consider incorporating diced jalapeños or a pinch of cayenne pepper. You could also serve with a side of hot sauce for those who prefer an extra kick. Adjust the spices according to your heat tolerance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).