Peppered shrimp (Camarones a la pimienta) from Zarela's Veracruz: Cooking and Culture in Mexico's Tropical Melting Pot (page 191) by Zarela Martinez and Anne Mendelson

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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 July 29, 2016

    This was simple and delicious. The tiny bit of mayonnaise does add a nice depth to the recipe. I only used half the chiles called for (serrano), but with their seeds as I really prefer the flavor the seeds impart.

  • nicolepellegrini on September 24, 2013

    This is a staple recipe in our house, whenever really quality shrimp and fresh peppers are available. Simple, fast and delicious. I like to use a mixture of at least three different peppers from sweet to hot for a more complex flavor.

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