Shrimp Guisado Tacos

This shrimp guisado—a Latin American-style stew—is a boldly flavored but simple, recipe of shrimp stewed with green beans. The result is a rich, flavorful dish that can be served in tacos or over Mexican rice. This is my interpretation of a New York Times recipe, so this is admittedly an inauthentic recipe that I further tweaked to add more flavor and spice.

I was really impressed with the simplicity of this recipe and the big, satisfying flavor that came out of it. This stew keeps well in the fridge for a few days, providing opportunities for delicious leftovers. Try adding it to a quesadilla or stuffing it into a burrito. If there's extra sauce left over at the end, definitely be sure to spoon that over some Mexican rice.

Shrimp Guisado Tacos
2 T butter
1 medium onion, diced
2 jalapenos, diced (optionally remove seeds and ribs for less spice)
3 garlic cloves, minced
1 t Adobo seasoning
1 t cumin
1 15 oz diced tomatoes
8 ounces cut green beans (frozen is fine)
1 lb small-medium shrimp (smaller is better here so they fit into a taco)

For serving
corn tortillas
minced cilantro and onion
crumbled cojita cheese or queso fresco
Mexican rice

refried beans

Into a large skillet or saucepan, heat butter over medium-high heat and add the onion and jalapenos. Cook, stirring occasionally, until onion is golden, about 5 minutes. Add the garlic and seasoning, and saute for another minute. Add remaining ingredients except shrimp. Bring to a simmer, stirring occasionally, until green beans are softened, 10 to 12 minutes. Add shrimp and cook, stirring occasionally, until shrimp turn pink, about 4 minutes. Serve and enjoy!