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.
- 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
- Par-boil banana until almost cooked through (poke with tip of knife to test doneness).
- Preheat a large heavy frying pan over medium-high heat, add olive oil and butter.
- When butter is frothy, add shrimp, followed by garlic, then vegetables.
- Stir to cook evenly, add seasonings, and stir to coat.
- Mix tamarind with orange juice and add to pan after shrimp turn pink.
- Cook until squash and shrimp are done.
- Serve topped with a spoonful of warm tomatillo sauce and drizzle with crema.
- To make dairy free, use 1 TB olive oil instead of butter and replace crema with a squirt of fresh lime juice.
- Frozen shrimp work fine, defrost and devein before cooking. I left the shells on but it’s less messy to remove them first.
- Substitute zucchini if you don’t have the Mexican/Israeli light green variety.
- Substitute a poblano for the fresh chilaca.
- Add a thinly sliced Serrano chile for extra heat.
- Substitute cilantro and oregano for the fresh epazote if not available.
- A green plantain (use half) or even a sweet potato would work in place of the green banana.
- Goes well with warm corn tortillas and white wine or blonde beer.