Camarones Verdes

Cooking Instructions

Remove the legs and barbs of the shrimp. Cut along the back through the shell of each one and remove the digestive tract ("vein"). Set aside.

Crush the garlic together with the salt and mix to a paste with the water. Set aside.

Put the tomatoes verdes, chile, and leaves together in a small pan, barely cover with water, cover the pan, and cook for about 5 minutes over fairly low heat. Drain off all but 1/2 cup (125 ml) of the water and transfer to a blender. Blend to a fairly rough consistency. Set aside.

Heat the oil in a skillet large enough to hold the shrimp in one layer. Add the shrimp and stir over very high heat for about 1 minute. Add the garlic paste and cook, stir-frying for another minute. Add the blended ingredients and continue cooking, turning the shrimp constantly in the sauce, for about 3 minutes.

Set the pan aside to cool off slightly and allow the shrimp to absorb the flavors of the sauce.

Wine Pairing(s)

Thorn-Clarke 'Terra Barossa' Chardonnay

Rombauer Chardonnay

Maximin Grünhäuser Abtsberg Riesling Spätlese

Baron Philippe de Rothschild 'Mouton Cadet'

Hirschbach & Sohne Riesling Auslese 'Piesport Michelsberg'

Carl Schmitt-Wagner Riesling Kabinett 'Longuicher Maximiner Herrenberg'

Lindauer Brut

Raymond Reserve Chardonnay

Woodbridge Chardonnay

Cambria 'Bench Break' Chardonnay