Wednesday, March 11, 2009
I have this recipe in my old recipe notebooks (pre-blogging days) but I have not tried it yet until now. I am truly sorry that I do not remember where the recipe came from. Before food blogging, I never bothered to write down the sources of my recipes, because I thought it was only for my personal use. Nowadays, I truly take care to note down the recipe source. Because I know, if I am sharing the recipe with the world, I have to acknowledge the source. And now, I am sharing a recipe with you, which is not mine and I do not know where I got it. :(
But I do know that the recipe originated from Veracruz, Mexico. Because that is the name of the dish! :D
I know we associate chillies and beans and tacos with Mexican food. So, this recipe (with a little amount of jalapeno peppers) is a delightful find. Since Veracruz is a large port city, they have lots of ocean-fresh seafood. Seafood with jalapeno is one of this region's trademark dishes.
2 T olive oil
1 bay leaf
1 onion, cut into eights
2 jalapeno peppers, sliced (more or less, depending on taste)
4 cloves garlic, minced
1/2 kilo shrimps, peeled, tails intact
2 medium tomatoes, diced
salt and pepper, to taste
1. Heat oil in a non-stick wok or skillet. Add onion, and cooked until softened. Add garlic and cook until fragrant. Add the bay leaf, tomatoes, jalapenos and cook for about 3 minutes until tomatoes are softenend.
2. Stir in the shrimps. Cover and cook until pink. Stir for a while, season to taste. Remove from fire, remove bay leaf and serve while warm.
Sharing this dish with the Regional Recipes community, launched by Darlene of Blazing Hot Wok. This month's recipes features Mexican dishes. Host of the month is Wandering Chopsticks. Please check out her site after the 15th for the round-up of delicious Mexican dishes.