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Mexican shrimp, or “camarones” as they’re known in Mexico, embody the vibrant and diverse culinary landscape of this richly cultured country. Imagine plump, succulent shrimp, kissed by the flavors of Mexico’s varied regions, each dish a celebration of the country’s coastal bounty and culinary heritage.
First, envision the shrimp themselves – tender, juicy, and brimming with oceanic freshness. Whether they hail from the azure waters of the Gulf of Mexico, the Pacific coast, or beyond, Mexican shrimp are renowned for their sweet flavor and firm texture. They’re the perfect canvas upon which to showcase Mexico’s bold and vibrant flavors.
Now, let’s explore the myriad ways in which Mexican shrimp can be prepared. Perhaps you envision them marinated in a zesty blend of citrus juices, chili peppers, and fragrant spices, then grilled to perfection over an open flame. The resulting dish is a symphony of smoky, tangy, and spicy flavors, with each bite transporting you to the bustling streets of Mexico City or the sandy shores of Baja California.
Or maybe you prefer your shrimp nestled in a rich and aromatic mole sauce, made with a complex blend of chilies, nuts, seeds, and chocolate. This traditional Mexican sauce adds depth and richness to the shrimp, creating a dish that’s as comforting as it is indulgent. Served alongside fluffy rice or warm tortillas, it’s a meal fit for a fiesta.
But the versatility of Mexican shrimp doesn’t end there. From ceviche, where the shrimp is marinated in citrus juices and mixed with fresh vegetables and herbs, to aguachile, a spicy shrimp cocktail made with lime juice, chili peppers, and cucumber, there’s no shortage of ways to enjoy this beloved ingredient.
And let’s not forget about camarones al ajillo – shrimp sautéed in a garlic-infused olive oil, with just a hint of smokiness from dried chili flakes. It’s a simple yet elegant dish that highlights the natural sweetness of the shrimp, while the garlic adds a savory depth of flavor that’s impossible to resist.
Whether served as an appetizer, main course, or part of a festive celebration, Mexican shrimp are a culinary treasure that’s beloved the world over. So the next time you’re craving a taste of Mexico, reach for a platter of plump, juicy shrimp, and prepare to be transported on a flavor-filled journey south of the border. Ole!
Ingredients:
1 1/2 tablespoons extra-virgin olive oil divided
1 pound medium shrimp peeled
deveined (I use frozen shrimp, then thaw it)
1 1/2 teaspoons ground chili powder divided
1 1/2 teaspoons garlic powder divided
3/4 teaspoon ground cumin divided
1/2 teaspoon kosher salt divided
1 small yellow onion chopped
2 small jalapenos or 1 large jalapeno, core and seeds discarded, diced
2 red bell peppers cored and chopped
1 teaspoon oregano
1/4 teaspoon black pepper
1 can reduced sodium black beans — 15 ounces, rinsed and drained
1 cup long-grain brown rice do not use short grain or instant, as it will become mushy
2 cans diced tomatoes in green chiles, such as Rotel 10-ounce cans, 20 ounces total
1 1/2 cups water
3 medium green onions chopped
¼ cup chopped fresh cilantro plus additional for serving
1 lime cut into wedges
Optional — for serving:
additional sliced jalapeno
sour cream or plain Greek yogurt
diced avocado
Directions:
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