Recipe - Camarones Verdes (Kennedy)

1 One fourth pound Unpeeled large shrimp
5 Cloves garlic; roughly
chopped
Salt; to taste
2 tablespoon Water
4 ounce 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
One fourth cup 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 One half 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 stirfry 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, familystyle.
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 woodystemmed perennial. velvety, heartshaped leaves used in gree
mole, for wrapping tamales, with chicken, beef, shrimp.

HannemanBuster 98Mar

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

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 25,
1998