Juicy shrimp in a fiery and flavorful red sauce made with ripe Roma tomatoes and 2 types of chili pods – California and Chile de Arbol. Enjoy with rice, warm tortillas or tostadas, and your favorite ice-cold beverage to tame the spicy heat!
10m
PREP TIME
20m
COOK TIME
191
CALORIES
11
INGREDIENTS
Juicy shrimp in a fiery and flavorful red sauce made with ripe Roma tomatoes and 2 types of chili pods – California and Chile de Arbol. Enjoy with rice, warm tortillas or tostadas, and your favorite ice-cold beverage to tame the spicy heat!
10m
PREP TIME
20m
COOK TIME
191
CALORIES
11
INGREDIENTS
Ingredients 6 (2 taco) Servings
- 5 teaspoons McCormick® Paprika
- 1 1/4 teaspoons McCormick® Garlic Powder
- 1 1/4 teaspoons McCormick® Ground Cumin
- 1 1/4 teaspoons McCormick® Onion Powder
- 1 teaspoon McCormick® Chili Powder
- 1 teaspoon McCormick® Oregano Leaves
- 1 1/2 teaspoons sea salt from McCormick® Sea Salt Grinder
- 1 1/2 teaspoons corn starch
-
1
pound
lean
ground beef
![substitution]( "substitution")
Substitutions available
- ground turkey
- 3/4 cup water
-
12
taco shells
![substitution]( "substitution")
Substitutions available
- flour tortillas (6-inch)
INSTRUCTIONS
- 1 Place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining 1/2 cup water, tomatoes, onion, garlic, salt and cumin; cover. Blend on high speed until smooth. Set aside.
- 2 Heat oil in large deep skillet on medium-high heat until shimmering. Carefully add chili mixture to skillet (hot oil may splatter, reduce heat slightly if needed!). Cook and stir until slightly thickened, about 10 minutes.
- 3 Stir in shrimp. Cook and stir until just pink, about 10 minutes. Serve with rice, warm tortillas or tostadas.
NUTRITION INFORMATION
(per Serving)
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