Mexican Shrimp In Green Bean Sauce

• 1 large onion, chopped
• 5 garlic cloves, diced
• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 5 ripe fresh tomatoes, diced (drained canned may be used instead)
• 8 ounces frozen cut green beans (see Note below)
• 1 teaspoon adobo seasoning (con pimiento)
• 1 (1/4 ounce) packet sazon goya, any flavor (optional)
• 1/4 teaspoon ground cumin
• 1 pinch ground allspice
• 1 pinch ground cinnamon (1/4 tsp. Caribbean jerk seasoning may be used in place of allspice and cinnamon)
• 1 chipotle chile in adobo, diced (add more or less depending on heat tolerance)
• 1 teaspoon adobo sauce (reserved from chipotles)
• 2 cups fish stock (I use the Knorr fish bouillon cubes from the international aisle)
• 1 lb raw shrimp, peeled (thawed, if frozen)
• fresh cilantro (to taste, for garnish)
• 1 lime, cut into 4 wedges

1. Heat the oil in a large saute pan or dutch oven over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add the tomatoes and cook for another 2 minutes.
2. Add the green beans,spices, chipotle, adobo sauce and fish stock. Bring to a boil, then reduce heat to simmer. Simmer for 5 to 10 minutes to allow flavors to meld.
3. Add shrimp. Stir and cook for 1 to 2 minutes (shrimp will just start to turn pink but still appear uncooked). Remove pan from heat, cover and allow shrimp to stand until they turn bright pink (this takes approximately 5 minutes).
4. Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
5. This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
6. NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.

onion, garlic, vegetable oil, tomatoes, green beans, pimiento, sazon goya, ground cumin, ground allspice, ground cinnamon, adobo sauce, fish stock, shrimp, fresh cilantro, lime

Taken from www.food.com/recipe/mexican-shrimp-in-green-bean-sauce-161883 (may not work)