Shrimp à la Lola Beltrán
By Abigail Garcia
Lola Beltrán was a Mexican “ranchero” singer and her “Cucurrucucú paloma” is very well known in Mexico and many other countries. This recipe is so easy to prepare, and I don’t know why it has her name in it: maybe it’s because not only it is a delight to hear Lola la Grande (Lola the great, as they called her) singing, but every single bite of this tangy and flavorful shrimp is delicious too. I hope you enjoy it!
Preparation Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 lb of large raw shrimp, cleaned
- 5 serrano chiles seeded and finely chopped
- 5 cloves of garlic finely chopped
- ½ medium size white onion finely chopped
- 2 tablespoons of olive oil
- ¼ soy sauce
- ½ cup dry white wine
- ½ cup lime juice
- ½ cup plain bread crumbs or panko
- 1 teaspoon of granulated chicken stock (Knorr preferably)
- Pepper to taste
- ¼ cup finely chopped parsley
Instructions:
- In a large sauce pan, over medium-high heat, heat the oil and saute the onions and chiles for about 3-4 minutes, until the onion is transparent. Add the garlic and saute for 2 minutes more.
- Add the shrimp and cook on one side,until they change their color. Flip them on the other side. Then add the wine, soy sauce, lime juice, little pepper and granulated chicken stock, give a good stir to combine all the ingredients. Let it simmer for 1-2 minutes, so the liquid reduces a little and the alcohol evaporates.
- Add the bread crumbs or panko so the sauce thickens. Sprinkle them with chopped parsley and serve immediately.
**Don’t forget that you can always make tacos with shrimp… for these ones, the idea is marvelous!
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