☁️ 1 ½-2 pounds shrimp, tails removed

☁️ 1 bunch fresh cilantro, chopped, divided in half

☁️ ¼ cup olive oil

☁️ ½ yellow onion, chopped

☁️ 5 cloves garlic, chopped, or more to taste

☁️ 2 cups DATG Salsa (The Fighter recommended, but can use any flavor)

☁️ 1 bell pepper (any color) finely chopped

☁️ ¾ cup white wine

☁️ ½ tsp. cayenne pepper (to spice preference)

☁️ 1 teaspoon lemon juice, or to taste

☁️ 1 teaspoon lime juice, or to taste



☁️ Toss shrimp and half the cilantro together in a bowl.

☁️ Heat olive oil in a large skillet over medium heat; sauté onion until translucent, 1 to 2 minutes.

☁️ Add garlic and sauté just until browned and fragrant (1 to 2 minutes.)

☁️ Stir in salsa, red bell pepper, white wine, cayenne, lemon juice, and lime juice into onion mixture; bring to a boil.

☁️ Reduce heat and simmer, 5 to 10 minutes to cook off some liquid.

☁️ Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes.

☁️ Serve shrimp and liquid over rice and garnish with DATG tortilla chips, remaining cilantro, avocado and more lemon or lime juice to taste.



Yellow Rice (option, but really good)

☁️ 1/4 c unsalted butter - (½ stick)

☁️ 2 c long grain rice

☁️ 1-2 cloves minced garlic

☁️ 1 tsp salt

☁️ 1 tsp turmeric

☁️ 1 tsp garlic powder

☁️ 1/4 tsp paprika

☁️ 1/4 tsp chili powder

☁️ Pinch red pepper flakes

☁️ 4 c chicken broth (low sodium)

☁️ 2 stems cilantro



☁️ In a medium saucepan set over medium heat, add the butter. Once melted, add the rice and cook for 1 minute. Add the garlic, cook until fragrant, but not browned (2 mins)

☁️ Add the chicken broth, salt, turmeric, garlic powder, paprika, chili powder, red pepper flakes and cilantro stems. Stir.

☁️ Turn heat to high and bring to a boil.

☁️ Then reduce heat to low put lid on and simmer for 15-18 minutes or until the liquid is gone.

☁️Remove from the heat and let sit, with the lid on for 10 minutes. Remove cilantro stems and fluff with a fork.



follow @gourmays and @datgfood for more inspiration




Please note, comments must be approved before they are published