1
libra de camarón mediano, pelado, desvenado, sin cocer
1/4
taza de cebollitas de cambray o cebollinos ( 4 medianas)
1
chile jalapeño o serrano fresco, sin semillas, finamente picado
1
cucharadita de ralladura de cáscara de naranja
1
cucharadita de hojas de tomillo fresco o ½ de tomillo seco
1
lata (14.5 onzas) de jitomates Muir Glen® organic fire roasted diced tomatoes, sin escurrir
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Instrucciones
1
En un sartén de 12 pulgadas de diámetro calienta el aceite a fuego medio alto. Sofríe los camarones, las cebollitas de cambray, el chile, la ralladura de naranja, y el tomillo por 1 minuto, revolviendo frecuentemente.
2
Agrega los jitomates de lata. Deja que hierva. Reduce el fuego y deja cocinar sin tapar durante 5 minutos más o hasta que los camarones estén rosas y firmes y la salsa se espese un poco. Revolviendo ocasionalmente.
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