Name: Camarones a la Mexicana
Prep time: 45 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 3/4 cups onion, finely chopped; garlic; tomatillos, ripe, peeled, and chopped; pepper, freshly ground; 2 leaves bay; 1 1/2 tablespoons dried thyme; 1 tablespoon salt; 1 tablespoon liquid from a can of güeros chili peppers in vinegar, liquid; 2 tablespoons butter; 1 kilo shrimp, peeled and deveined; 3 tablespoons parsley; 6 güero chili in vinegar, or pickled peppers

Preparation

45 mins

Low

Heat the oil in a large saucepan, add the onion, garlic, and fry for 2 minutes, or until translucent. Add the tomatoes and continue to simmer for 5 minutes, stirring constantly. Incorporate the pepper, bay leaf, thyme, salt, and the liquid from the yellow chilies. Cover and continue to simmer for 5 more minutes. When ready to serve, melt the butter in a skillet and lightly sauté the shrimp. Transfer them to the saucepan with the hot sauce and let them cook over low heat for 3 to 4 minutes, or until cooked through. Serve sprinkled with chopped parsley. Garnish each plate with a yellow chili.