Mexican Shrimp

Just got yesterday from my first trip to Mexico. It was a dive trip at an all-inclusive resort on Cozumel, so the food was plentiful but not spectacular. Mine is better and aside from the refried beans and fresh habanero hot sauce, a bunch more authentic. But not this recipe, which I made up as I went along. 

Ingredients

  • 1 lb shrimp
  • 1 green banana
  • 1 green squash
  • 4 cloves garlic, minced
  • 1 fresh chilaca pepper, sliced thin
  • 2 sprigs fresh epazote, chopped
  • 1/4 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 TB butter
  • 1 tsp olive oil
  • 1/2 tsp tamarind paste
  • 2 TB bitter orange juice
  • Tomatillo sauce, mild
  • Crema Mexicana

Directions

  1. Par-boil banana until almost cooked through (poke with tip of knife to test doneness). 
  2. Preheat a large heavy frying pan over medium-high heat, add olive oil and butter.
  3. When butter is frothy, add shrimp, followed by garlic, then vegetables.
  4. Stir to cook evenly, add seasonings, and stir to coat.
  5. Mix tamarind with orange juice and add to pan after shrimp turn pink.
  6. Cook until squash and shrimp are done.
  7. Serve topped with a spoonful of warm tomatillo sauce and drizzle with crema.

Notes

  1. To make dairy free, use 1 TB olive oil instead of butter and replace crema with a squirt of fresh lime juice.
  2. Frozen shrimp work fine, defrost and devein before cooking. I left the shells on but it’s less messy to remove them first. 
  3. Substitute zucchini if you don’t have the Mexican/Israeli light green variety.
  4. Substitute a poblano for the fresh chilaca. 
  5. Add a thinly sliced Serrano chile for extra heat.
  6. Substitute cilantro and oregano for the fresh epazote if not available. 
  7. A green plantain (use half) or even a sweet potato would work in place of the green banana. 
  8. Goes well with warm corn tortillas and white wine or blonde beer. 

   
 

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