Camarones Rancheros
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 tsp. whole cumin seed
1 tsp. anise seed
1 tsp. crushed black pepper
2 Tbsp. vegetable oil
1 tsp. Mexican oregano
2 scallions, finely chopped
1 garlic, clove, minced
1 large tomato, diced
1 – 2 jalapeno chiles, finely chopped
1/4 cup chopped fresh cilantro
1 tsp. salt, or to taste 1 pound peeled medium shrimp
Instructions:
Toast the anise and cumin seeds on a dry, hot large saute pan, shaking the pan constantly, until fragrant, for about 1 minute. Set the pan roasted seeds aside.
Add vegetable oil, until rippling over high heat, then add the scallions and garlic and cook for 1 minute, stirring often. Add the tomato, chile and cilantro, stirring well to incorporate. Cook the ingredients for about 3 minutes.
Add the anise seed, cumin and oregano and cook for 2 minutes longer. Now add the shrimp and cook for approximately 1-1/2 minutes on each side or until the shrimp turn pink. Adjust the seasoning and serve immediately with fresh lime wedges.
Yields 4 appetizer servings.
Recipe from Chef Zarela Martinez.