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1 pound shrimp (40 count
shelled)
1 cup white rice
4
cloves garlic, finely chopped
1/4 teaspoon cumin
juice
of 1/2 lime
3 red chilies, chopped
� teaspoon paprika
1/2 large sweet
onion (chopped)
4 mushrooms
1 tablespoon dried parsley
extra-virgin olive oil
1 (15 ounce) can tomatoes
1 packet fresh cilantro, chopped
Sautee the garlic, chilies, mushrooms and onion in olive oil for four to five minutes. Add the
tomatoes, cilantro, spices and parsley and bring to a simmer.
Allow to simmer for 15 to twenty minutes.
Add in the shrimp and simmer for a further 3 to 5 minutes until shrimp are
cooked. Add sea salt to taste.
Serve
over cooked rice.
Yield:
4-6 servings
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