Camarones a la Mexicana

This dish reflects the vivid colors and vibrant flavors of Mexico. It comes from the coastal city of Tampico where shrimp abound in the warm waters of the Gulf of Mexico. When a dish is called a la Mexicana, you know it is made with tomatoes, onions and chiles. Here, however, only the brine from canned guerito chile is used to provide heat; the chiles are used for garnish. The brine and the addition of thyme make this sweet-hot combination unique. The dish has surprisingly layered flavors and it's perfect to serve over rice or pasta. The shrimp will be table-ready in about 30 minutes. If you use the chiles for garnish forewarn your guest - they are very hot and not for every palate. The recipe can be doubled or tripled if you have a gang to feed.

Camarones a la Mexicana

Ingredients:
1 tablespoon olive oil
1/3 cup finely chopped onion
2 teaspoon minced garlic
1 pound Roma tomatoes, pee
led and coarsely chopped
1/4 teaspoon fresh cracked black pepper
1 bay leaf
2-1/2 teaspoons dried thyme
2 teaspoons kosher salt




1 tablespoon brine from a jar of guerito peppers



1 tablespoon butter
1 pound shrimp, shelled and deveined
Garnish: chopped parsley
guerito peppers

Directions:
1) Heat oil in a large saute pan over medium heat. Add onions and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomaatoes and cook, stirring, until they begin to release their juices, about 5 minutes. Stir in pepper, bay leaf, thyme, salt and chile juice. Cover; cook for 5 minutes. Adjust seasoning if required.
2) Heat butter in a separate large saute pan. When sizzling add shrimp and cook just until shrimp begin to turn pink.
3) Add shrimp to sauce and cook for 3 minutes longer. Place shrimp on a serving platter. Spoon a small amount of sauce on top. Garnish with parsley and chiles. Pass extra sauce at table. Yield: 3 adult servings.

Adapted from a recipe developed by Susanna Palazuelos.

This recipe is being sent to Regional Recipes, a montly blogging event sponsored by dp at Blazing Hot Wok. This month's event - Regional Recipes Mexico - is being hosted by Wandering Chopsticks.