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Mexican Roasted Shrimp and Potato Stew: super easy and super delicious!

Mexican Spicy Roasted Shrimp and Potatoes Stew

Adapted from Rick Bayless, Mexico One Plate At A Time
Course Entree
Cuisine Mexican
Author TheSpicedLife

Ingredients

  • 2 lbs medium/large shrimp
  • 2 T ground ancho chile pepper
  • juice of 3-4 limes, just enough to coat shrimp
  • 1 1/2 lbs Yukon gold potatoes, cubed (I like to leave the skins on), or equivalent
  • 1 1/2 lbs sweet potatoes, cubed (I often peel sweet potatoes, but you can go either way)
  • extra virgin olive oil for tossing the potatoes
  • salt and pepper
  • 1 small-medium onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 1/2 lbs fresh tomatoes, quartered, OR 1 28-oz can of good quality whole tomatoes, drained
  • 2 T extra virgin olive oil
  • 6 cups good quality chicken stock (storebought is fine but use low sodium)
  • 1/2 cup roughly chopped cilantro
  • juice of 1 lime plus lime wedges for serving
  • cilantro sprigs for garnishing

Instructions

  1. Whisk together the juice of 3-4 limes and ancho chile powder. Toss the shrimp in this mixture, no more than an hour before serving, and place in a sealed container in the fridge.
  2. Preheat the oven to 450 F. While it is heating, toss the potatoes with oil and salt and and pepper. You can make the potatoes either before or after the broth because the longer the broth sits the more its flavor improves anyway, do whichever works better for your schedule. Place the potatoes in the oven and begin roasting them. While they roast for a few minutes, quickly prepare the sweet potatoes (which take less time to cook in my experience) and toss them with olive oil and salt and pepper. Add them to the other potatoes, and toss the entire mixture.
  3. Let roast until tender and charred, about 20 minutes, but it will depend on the size of your potato cubes so keep an eye on them.
  4. In the meantime make the broth.
  5. Puree the onion, garlic and tomatoes in a processor until smooth. In a 4-6 quart pot, heat the 2 tablespoons of extra virgin olive oil over medium high heat. When it shimmers and is hot enough to make water sizzle, add the puree and stir constantly until the puree reduces to the thickness of tomato paste, 10-12 minutes (be prepared, you will get splattered). Stir in the stock and fresh herbs and reduce the heat to medium low, partially covering the pot. Simmer for 30 minutes. Before serving, add the juice of one lime and taste for salt.
  6. At this point the broth is made. In the meantime, when the potatoes are done but not too brown because they’ll be there another few minutes, stir them and make a hole in the center of the pan. Drain the shrimp of the extra lime juice and then place the shrimp on the pan (if you are cooking all 2 lbs of shrimp at once, which I did not, you might want to use a second pan, in which case oil it thoroughly–the potato pan should be greased enough). Roast until curved and almost but not quite opaque. You want the shrimp slightly undercooked because they will cook further when the simmering broth is ladled over them.
  7. Place potatoes and shrimp in the bottom of each bowl. Ladle simmering broth over it and garnish with some cilantro and a lime wedge.