Peppered Shrimp

Camarones a la Pimienta

Preparation info
  • Makes


    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

One of the standard Veracruzan treatments for any kind of seafood is a la pimienta— briefly pan-cooked with onion, garlic, fresh green chiles, and a hefty dose of black pepper. With a few little adjustments in timing, the same general formula works equally well for crabmeat, shucked oysters or scallops, squid cut into bite-sized pieces, or virtually any seafood variety I can think of. Use this recipe as an overall model for all kinds of raw seafood. For 1 pound of any seafood, use ro