Jalapeño Shrimp

Here's a much lighter dish than the last one I posted. Instead of cheesy overload, I present a light brothy shrimp dish, that can be adapted in many ways. I served it as it was as part of a large menu, but it's great with some rice or crusty bread. It's based on a recipe from Isabel's Cantina, a really excellent cookbook with Latino-fusion cuisine.

Jalapeño Shrimp

1 mediun red onion, thinly sliced into half-moons
6 garlic cloves, finely chopped
2 jalapeños, de-seeded and thinly sliced
375 ml white wine
125 ml freshly squeezed lemon
100 g diced tomatoes
500 g raw large shrimp
salt
olive oil

Heat the oil in a deep pan, and fry the onion, garlic and jalapeño om medium heat for two minutes. It shouldn't color. Add the wine, and let it cook for two more minutes. Add the shrimp, and as they turn pink, add the lemon juice and tomatoes. Leave to simmer for 1-2 minutes until the shrimp are cooked through and opaque.

Serve straight away!

Recipe in Swedish:
Jalapeñoräkor