Mexican Shrimp In Green Bean Sauce - cooking recipe

Ingredients

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

Preparation

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.
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.
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).
Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.