Shrimp With Green Chilies and Avocado Sauce
Miami could be considered the capital city of South America and the Caribbean basin. The food style is just as diverse and complex. Here is a Miami-inspired surf and turf duo to get you in a Miami state of mind. Serves 4-6 persons.
1/2 cup olive oil
2 large minced onions
8 slivered garlic cloves
6 slivered jalapeño or serrano chilies
2 lbs. U-15-sized Mexican or Ecuadorean white ocean-caught shrimp, peeled and deveined
1 tsp. salt
1 tbs. freshly ground black pepper
2 tbs. mayonnaise
Heat oil over medium heat until it seems to be rippling.
Add the onion and garlic and lightly color for 3 minutes.
Add chilies and cook for another 1-2 minutes.
Add shrimp, salt and pepper, cooking for another 3 minutes or so to cook the shrimp through.
Pull pan from the heat and swirl the mayonnaise into the dish.
Serve at once.
Garnish with diced tomato and lime wedges, serve with tortillas and Green Sauce!
2 garlic cloves
1 tsp. salt
1 small onion minced
2 serrano chilies, minced
1/2 lb. tomatillos, husked, rinsed and quartered
1 ripe avocado
3 tbs. fresh cilantro leaves
2 tbs. fresh lime juice
Combine the chilies, onion, salt, garlic, tomatillos and cilantro in a mortar and pestle or in a food processor and combine to a chunky paste.
Peel, seed and chop the avocado, fold into the sauce with the lime juice.
Season and serve immediately.