The US harvests about 650 million pounds of shrimp each year, and imports another 200 million pounds per year. If you ever go to Louisiana you will see banks lined with shrimp boats- some so old that you have to wonder how they still keep afloat.
It's no secret that shrimp is well loved by all and one of the most versatile ingredients found in many different cultures around the world. Including Mexico.
The further inland you go the less seafood you will see, no pun intended, so it was an absolute delight to stumble across a local restaurant here in CDMX that housed it’s own seafood market and butchery; Pardo La Carne y La Pesca Roma. If you are ever in Mexico City and feel like a home cooked meal, head here for your meat or fish, (or surf and turf if you’re wild n’ out).
This dish is easy
- olive oil
- butter (grass fed)
- guajillo chiles
- onion, finely chopped
- Start by seasoning the de-shelled and cleaned shrimp with salt and guanjillo chiles
- Add the butter and olive oil to a frying pan over medium-low heat until butter begins to melt.
- Add the garlic and onion and let saute together for about 5 minutes.
- Add the shrimp and cook for 5-8 minutes or until they are completely cooked through.
- Add the lime juice and parsley.
- Enjoy immediately with tortillas, rice or your favorite grain.