Mexican cuisine · Fish & Seafood

Camarones a la Cucaracha

Whole shell-on shrimp fried spicy hot in chile de árbol and garlic, until the shells are crispy.

Ingredients · for 4 servings

• 1 kg whole shrimp (shell-on)
• 10 dried chile de árbol
• 8 cloves garlic
• 60 g butter
• 4 tbsp olive oil
• 2 limes
• 1/2 bunch cilantro
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Rinse the shrimp under cold water, pat very thoroughly dry and rub with the coarse sea salt – wet shells won't turn crispy in the pan.
2. Deseed the chile de árbol and break into coarse pieces, cut the garlic into thick slices.
3. Heat the olive oil until very hot in a large pan, fry the chili pieces and garlic for 40–60 sec, until fragrant and the garlic takes on color, then lift both out.
4. Place the shrimp in a single layer in the hot pan and fry for 2–3 min per side, until the shells turn bright red and crispy at the edges.
5. Return the butter, chili and garlic to the pan and toss everything vigorously for 1 min, until the shrimp are glossy and coated.
6. Deglaze with the juice of one lime, sprinkle with chopped cilantro and pepper, and serve with lime wedges and plenty of napkins for shelling.