I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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Farmer’s markets are in full swing so it’s a great time to pick up some of the items needed for this recipe. It’s a dish I love to order when I go to Mexican restaurants and I couldn’t contain my excitement at coming across it under my latest recipe website find, hispanickitchen.com. This particular version comes from Sonia Mendez Garcia, enjoy.
Camarones (shrimp) a la Mexicana
1 pound extra-large shrimp, peeled and cleaned
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika
1/3 to ½ teaspoon jalapeño powder (if you cannot find jalapeño powder substitute with Cayenne or chipotle)
Olive oil drizzle
1½ tablespoons red wine vinegar
½ cup diced white onion
1 to 2 serrano or jalapeño peppers, diced
4 cloves garlic, minced
2 Roma tomatoes, diced
Juice of 1 lime
Salt and fresh cracked pepper to taste
¼ cup chopped cilantro
Clean the shrimp and transfer to a plate. Using paper towels soak up any excess moisture which will help the shrimp sear better when cooking. Season the shrimp with the dried spices listed and drizzle with olive oil stirring to combine before setting aside.
Prep the peppers, onion, garlic and tomatoes and set aside. Preheat 2 tablespoons of olive oil in a large skillet to medium-high heat for 5 minutes. When pan is hot, add the shrimp, spreading out evenly without crowding the pan. This may have to be done in batches. The shrimp will cook quickly, so turn over after one minute and cook for another minute. Drizzle in the red wine vinegar then remove the shrimp from the pan.
In that same pan, add 1 more tablespoon of olive oil, the onions, peppers and garlic; season lightly with salt and pepper and saute for 3 minutes. Add the tomatoes, a pinch of salt and pepper and cook an additional 3 minutes. Add the shrimp back in along with the fresh lime juice and cilantro and toss to combine just until the shrimp is warmed through. Remove from heat and serve over rice or with tortillas for tacos.
Sonia suggests that instead of just lettuce and tomatoes for a side dish, try making a quick crunchy cabbage slaw with 3 cups of shredded cabbage, 1 cup julienned jicama, 4 diced radishes, 1 minced chile serrano, ¼ cup chopped cilantro, fresh lime juice, olive oil, salt and pepper to taste for a tasty taco.