Manservant is so happy! With Cinco de Mayo around the corner that means lots of Mexican food, particularly Mexican shrimp recipes, in the casa. To think that growing up the only kind of Mexican food I knew of was something that came in a crisp taco shell, sold packaged in the grocery.
Needless to say it did nothing to whet my appetite, though when I went off to college in Arizona, I quickly became a fan of cheese crisps and chimichangas. After meeting Manservant I was introduced to real TexMex and life has never been the same since. But then my shape hasn’t either!
I have a great collection of Mexican cookbooks and one I always refer to is Zarela’s VeraCruz. Lots of seafood in this one, but lots of other traditional dishes too. A few days ago I spotted some good looking shrimp and wanted to try something new.
So I perused her other shrimp recipes and I found this one. Wanting something that came together fast, I can say I certainly chose right. I love Zarela’s lime and garlic shrimp that I posted many moons ago. I really need to re-photograph it, because it is truly a great recipe.
The funny thing is that I felt this recipe has Chinese overtones with the pepper and the addition of mayonnaise at the end. Trust me. You want the mayonnaise. It helps blend the flavors together and if you aren’t a mayonnaise person I can honestly say you will never know it is there, but you will think it’s too spicy if it isn’t. Mayonnaise, because it has egg in it, also has a way of binding this sauce together.
If you are worried about spice you may also want to remove the seeds and veins from your peppers. Another tip is that you can always smell the spicy ones. They give off an aroma in ways that you just know that one will be spicy.
So watch out. You should probably wear gloves when slicing fresh chilies but I don’t. Just don’t touch your eyes because whatever is on your hands will make your eyes burn and yes, it does manage to stay on a contact lens until you rinse them!
I have lots of new Mexican recipes coming up which I can’t wait to share. With spring truly in full swing and May coming up quick, it’s great to have a recipe that’s made fast. I remember when the kids were in school, April and May were overwhelming with things to do. Hope this helps!
The thing I enjoy though is that when dinner can be put together fast, it usually leaves more time to enjoy dinner. AND that’s a good thing!
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- 1/2 c olive oil
- 1 large onion, sliced thin
- 5 garlic cloves, slivered
- 4 jalapenos or serrano chilies, seeded if desired, and sliced thin
- 1 lb large shrimp, peeled and deveined
- 1 t coarse salt
- 1 T fresh ground black pepper
- 2 T mayonnaise
- 1/2 c green peas (I use frozen green peas, that I defrost by running under water.) They are optional but I think gives this dish some needed color.
- Sliced radishes and cilantro for garnish
- In a large skillet, heat the olive oil over medium heat until rippling. Add the onion and garlic, stirring occasionally until the onion is translucent and wilted but not browned for about 3-5 minutes.
- Add chilies and cook for another 5 minutes, or until softened.
- Add shrimp, salt and pepper and cook for about 3 minutes or until shrimp are just cooked through. Swirl in the mayonnaise. Toss in the peas. Serve immediately. Garnish as desired.
Keywords: Mexican Shrimp Recipes, pepper shrimp