Jalapeño shrimp from Isabel's Cantina: Bold Latin Flavors from the New California Kitchen (page 87) by Isabel Cruz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Avocado salsa cruda

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 20, 2018

    I was really disappointed in this recipe. It was too sour- with the wine, lemon juice and tomatoes, and no fat or oil to balance the flavors. I made a half recipe, using a jalapeño with seeds, and there was no heat.

  • stockholm28 on December 03, 2016

    This is an incredibly simple dish. It took me less than 20 minutes to prep everything and under 10 minutes to cook. This would be an easy weeknight dish. This was a good dish, although not particularly remarkable. It reminds me of some of the Mediterranean shrimp dishes I've had, except with a slightly different flavor from the jalapeno. The jalapeno was milder than I expected. February 26, 2014.

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