Thursday, April 14, 2011

El Pato over shrimp

I fell in love with El Pato when we lived in Tucson and I was pleasantly surprised to see that it's also carried at Safeway stores in the NW. This little can packs quite the punch! We always have one in the house for a quick weeknight dinner. We pull some frozen shrimp out of the freezer, defrost them, and cook them in olive oil and garlic. When the shrimp are almost cooked through, add the can of tomato sauce to warm it up. Serve over hot rice. This is actually one of the few things that are too spicy for my kids so they usually get black beans and rice on an El Pato night!

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