Camarones Petroleros | Recipeish | Gustus Vitae

by Frankie Scanlon

'Gas Station Shrimp' gets its name from the tar-like sauce that coats the shrimp, and man, is it delicious. Hearty black beans and spicy shrimp perfectly compliment and enhance each other, making this Mexico City classic a dish we come back to again and again.

  • Yield: Serves 2-3
  • Time: About 90 minutes
  • Storage Notes: Will keep for 3 days in the fridge
  • Difficulty: Easy

Ingredients

  • 1 Can black beans
  • 1 Small bunch cilantro
  • 1 Yellow onion
  • 1 Jalapeño
  • 1 Guajillo chilli
  • 8 Cloves garlic
  • 4 Tbs Green Jalapeño Sea Salt
  • 1.5LBs shrimp
  • 2 Limes
  • 1 cherry tomato
  • 2 Cups low sodium chicken stock/broth
  • 2 Tbs vegetable oil
  • 1 Bag tortilla chips for dipping

Directions

  • Bring a medium sauce pan to medium high, add half the cooking oil, and add finely diced onions, garlic, guajillo, jalapeño, and 2Tbs Green Jalapeño Sea Salt. Cook, stirring occasionally, until onions and garlic start to brown - around 7-8 minutes.
  • Remove and pour in blender, reserving oil. 
  • Peel and devein shrimp, add a bit more oil, and return to heat.
  • Sprinkle over remainder of Green Jalapeño Sea Salt, and cook until done, flipping once, around 4-5 minutes. Remove from heat and reserve.
  • Add beans (including liquid) and chicken stock to blender, and blend on high until totally smooth - around 4-5 minutes.
  • Pour sauce into a medium pot, and bring up to medium low heat. Juice two limes, add the majority of the shrimp, and heat up to desired temperature.
  • Finely slice cherry tomatoes, rinse and pluck cilantro leaves, and reserve.
  • Ladle shrimp and sauce into bowls, add any remaining shrimp, and garnish with cilantro and cherry tomato.
  • Serve, and devour.
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