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Camarones Posada

  • 20 jumbo shrimp, peeled, deveined, buterflied, with tails on butter 
  • 1 medium onion, chopped 
  • 5 serrano peppers, minced 
  • 2 garlic cloves, minced 5 medium tomatoes, diced 
  • 6 leaves cilantro, chopped (or to taste) 
  • comino, salt, and pepper to taste 
  • 1 (5 1/2-oz.) can V-8 juice 

Sauté shrimp until about to curl. Add onion, peppers, and garlic. When onion is soft, add tomatoes and cilantro. Add comino, salt, and pepper to taste; pour in V-8 to make sauce. Simmer until desired thickness is reached. 

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