Shrimp Filling (Relleno de camarón)
This Shrimp Filling can be served hot as a first course or in omelets, or cold as a seafood salad, or in tacos and empanadas. The number of servings will vary depending on how you use it. Plan to use 1 cup per serving as a main course, or ½ cup for an appetizer.
Ingredients
- Juice of 2 limes
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt or to taste
- 1 pound shrimp any preferred size, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 1 large white onion finely chopped
- 5 large ripe tomatoes about 2½ pounds, seeded and finely chopped
- 2 teaspoons
Garlic Butter Enrichment - 1 cup finely chopped Italian parsley
- 2 sprigs thyme leaves only
- 4 bay leaves
- ½ cup pimiento-stuffed olives finely chopped
- ½ cup pickled jalapeño chiles seeded and finely chopped
- 1-2 tablespoons brine from olives
- 1-2 tablespoons pickling juice from jalapeños
Instructions
- In a medium-sized mixing bowl, combine the lime juice, garlic, Worcestershire sauce, and 1 teaspoon salt. Add the shrimp, toss thoroughly and let stand for 5 minutes. Drain, discarding the marinade. Chop the shrimp into bits no larger than ¼ inch. Set aside.
- In a large skillet, heat the olive and vegetable oils together over high heat. Add the white onion and cook, stirring, for 1-2 minutes. Add the tomatoes, garlic butter, parsley, thyme, and bay leaves. Reduce the heat to medium and cook, stirring occasionally, for 15 minutes or until the flavors are somewhat concentrated.
- Add the shrimp, olives, jalapeños, and pickling juices. Cook, stirring frequently, for 5 minutes or until most of the liquid has evaporated. Taste for salt and add another pinch if desired. Remove the bay leaves.
- Serve hot as a first course or as an omelet filling; otherwise, let cool to room temperature before using. This will keep overnight, tightly covered, in the refrigerator, but I prefer to use it at once.