Camarones a la Mexicana
Camarones a la Mexicana
Directions
- Boil pasta according to directions.
- In a 2 gallon saucepan, add oil over medium high heat. Add onions, jalapenos, tomatoes, garlic, pepper, salt, thyme and bay leaves. Cook for 3-4 minutes stirring constantly.
- Add heavy cream, parsley, and shrimp base to saucepan and allow to simmer on medium heat for 15-20 minutes. Hold warm for service.
- In a saute pan add oil, shrimp, salt and pepper over medium high heat. Cook for 3-5 minutes until shrimp are done.
- Portion pasta onto six plates and top with sauce. Portion out shrimp onto plates and serve.
Ingredients
- 3 Tbsp. base, shrimp
- 1/2 tsp. black pepper
- 1 1/2 Tbsp. thyme, dry
- 3 Contigo® Pepper(s), Jalapeño, diced
- 1 Tbsp. garlic, clove(s), minced
- 1 lb(s). Luigi® Pasta, Fettuccine
- 1 Qt.(s) Nature's Best Dairy® Cream, Heavy
- 1/4 Cups(s) oil
- 3 Tbsp. parsley, flakes
- 3/4 Cups(s) Peak Fresh Produce® Onion(s), diced
- 2 lb(s). Peak Fresh Produce® Tomato(es), diced
- 2 Roma® Bay Leaf(ves), Dry
- 1/2 tsp. salt
- 2 lb(s). shrimp, 31/35 ct, peeled and deveined
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
