Camarones al ajillo con Chile Comapeño (Comapeño and Garlic Shrimp)

This is one of my favorite recipes in the world. Growing up in Veracruz, I was always excited when we would travel to Coatepec or Jalcomulco and order this local specialty. Only now you get to try it with the delicious addition of Comapeño peppers!

Serves: 4-6
Prep Time: 5 mins
Cook time: 10-15 mins
Total time: 20 mins
INGREDIENTS:
1 lb ‘off-the-boat shrimp’ (never frozen) – I prefer 16-20 count, shell-on. (Feel free to use peeled and de-veined if your guests are not into peeling their own shrimp or smaller ones if you are on a budget)
1 Tbs of crushed Chile Comapeño (2 Tbs if you like it spicy!)
8 cloves of garlic
1 Tbs of peanut oil
2 Tbs of butter
1 lemon
1/2 tsp of salt
EXTRAS:
10-15 Tortillas – I prefer corn, my wife prefers flour… your choice. If you live in a city were you can get freshly made tortillas use those, they are way better than the supermaket type. (You can also replace the tortillas with baguette slices if you prefer bread with your meal!)
4 cups white Rice
2 lemons, quartered
1/2 bundle of cilantro, chopped
DIRECTIONS:

If you bought shell-on shrimp, using scissors, cut the shell down the top of the shrimp down to the tail in order to expose the vein and clean it using cold water.

Smash and chop your garlic.

Squeeze the juice from your lemon into a small container making sure the seeds dont go into the juice.

Set your pan on med-high heat and pour the peanut oil. Test the temperature by dropping in a small piece of garlic, when it starts bubbling it is ready (about 1 minute). At that point, add the remaining garlic and stirr it such that it is all coated in the oil and it starts frying evenly.

Cook for 10-20 seconds.

Add the crushed Chile Comapeño and stir continuously for 30 seconds to make sure the peppers dont burn.

Turn down the heat to midium. Add the butter, stirring until it is all melted, and add the shrimp. Toss until the shrimp have been evenly coated with the mix.

Cook for 30 seconds, turn the shrimp, and cook for another 30 seconds.

Pour lemon juice and the add salt the pan and mix. Let cook for another minute (2 minutes if using shell-on shrimp).

Done!

Serve and sprinkle with cilantro and accompan with rice and a couple of lime wedges. Your guests can now make tacos or use the bread to soak up the sauce… mmmmm….

 

Grilled Comapeño Hawaiian Chicken Kebabs

This is a very simple summer favorite addapted from a recipe by good friend Laurie at SimplyScratch.com. You should visit her page for other great simple recipes made … well… from scratch!

Serves: 4-6
Prep Time: 35 mins
Cook time: 15-18 mins
Total time: 1 hr
INGREDIENTS:
FOR THE MARINADE:
1 tbs of Salsa Comapeño (2 if you feel like like being adventurous)
1 tbs of peanut oil
FOR THE KEBABS:
3 boneless-skinless Chicken Breasts, cubed
1 Red Bell Pepper, cubed {seeds and stem discarded}
1 Orange Bell Pepper, cubed {seeds and stem discarded}
2-3 cups Fresh Pineapple, cubed
1 Sweet Onion, cut in to chunks
EXTRAS:
Metal Skewers
4 cups cooked Brown Rice (or rice of your choice)
Sliced Green Onions
DIRECTIONS:

In a jar or bowl combine the marinade ingredients. Place the cubed chicken and vegetables in the marinade making sure they are all evenly coated and place in refrigerator for approximately minutes.

Afterwards, skewer the chicken, pineapple, peppers and onions alternately.

Preheat your grill to medium-medium high and cook for 12-15 minutes or until the chicken is cooked thoroughly and their is a good char on the vegetables.

Serve with rice, sprinkle with sliced green onions and drizzle a little more Salsa Comapeño.

Enjoy!