Camarones Verdes (Kennedy)

Title:
Camarones Verdes (Kennedy)

Yield:
3 Servings

Categories:
Shrimp,
Mexican




Ingredients:





 1 1/4 lb Unpeeled large shrimp


     5    Cloves garlic; roughly


          -chopped


          Salt; to taste


     2 tb Water


     4 oz Tomatillos; husked, rinsed


          -and quartered


     1 lg Jalapeno chile; cut in half


          -lengthwise


     3    Hoja santa leaves; stems and


          -thick veins removed, torn


          -into pieces


     1 lg Avocado leaf; stem removed


          -and torn into pieces OR 1/2


          -teaspoon anise seed


   1/4 c  Fruity olive oil; plus a


          -little extra, for garnish






 Clean the shrimp by removing the legs and cutting along the back, through


 the shell, to devein. Set aside.


 


 Crush the garlic, ideally in a molcajete, with the salt; mix to a paste


 with the water.


 


 Put the tomatillos, chile, leaves, anise seed, if using, and water to


 barely cover into a small pan over a low flame. Cook for 5 minutes. Drain


 off all but 1/2 cup water. Transfer to blender and blend to a fairly rough


 consistency, being careful if the mixture is still hot to leave room at the


 top of the blender and to cover with a towel.


 


 Heat the oil in a heavy skillet large enough to hold the shrimp in a single


 layer. Add shrimp and stir-fry over very high heat for 1 minute. Add the


 garlic mixture, and fry another minute. Add the blended ingredients and


 continue to cook over a very high flame, turning the shrimp constantly, for


 about 2 more minutes.


 


 Set aside to cool slightly and for the shrimp to absorb the flavors.


 Drizzle with olive oil just before serving in large bowl, family-style.


 Makes 3 servings.


 


 Per serving: Cal 412 (58% fat); Fat 27 g (4 g sat); Fiber 2 g; Chol 267 mg;


 Sodium 577 mg; Carbs 5 g; Calcium 89 mg.


 


 ~ ----------


 


 Source: Diana Kennedy/"My Mexico," which will be published by Clarkson


 Potter in the fall, 1998.


 


 "This has become one of my favorite shrimp dishes," she says of the


 camarones, which are swathed in a sauce of tomatillos, jalapeno, the


 avocado leaves [1] and hoja santa leaves [2], and traditionally served in
a


 big dish, family style.


 


 [1] Avocado leaves: a controversial ingredient in her Camarones Verdes


 (shrimp in green sauce). "Some, she says, are poison, and you have to know


 the difference. The ones she uses for class have come from San Antonio.


 "You can substitute a little anise seed for the avocado leaves," she says.


 


 [2] Hoja santa leaves are grown locally (Dallas Texas) by Golden Circle


 Farms in Rice, Texas, and so are available at most supermarkets, if you


 ask.


 


 [2+] From Patricia Quintana: hierba santa or hoja santa - piper auritum -


 tender woody-stemmed perennial. velvety, heart-shaped leaves used in gree


 mole, for wrapping tamales, with chicken, beef, shrimp.


 


 Hanneman-Buster 98Mar


 


 Recipe by: Dallas Morning news: 3/25/98


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 25,


 1998