Kitchen Mike

recipe of the day: shrimp, spring onions and hominy in green sauce

this summer-fresh dish is perfect for a light lunch with the ladies, or double it for the mens folk for a dinner. 

6 fresh shell-on U20 shrimps
bunch of big spring onions, slice bulbs in half, green part in baton
couple three-four garlic cloves, crushed, skins off, to taste
lots of lemon rind, jullienned

olive oil to coat the saute pan
crushed chile pepper flakes of choice ( i like dried & crushed chile de arbol), salt  

into the saute pan:

olivia; when hot add the sliced spring onions, lemon rind, garlic, chile peppers, salt. let saute til veg and garlic are softened. add in the cleaned and chopped big shrimps. turn heat down to simmer under low heat ‘til pink. (cooking with low heat makes the shrimps more tender.)

when the shrimps are pinkish, add in your favorite green salsa/sauce (i buy homemade salsa verde from my local mercado for $1.99 a pint), chix stock to consistency desired, lemon juice, cracked black pepper, and add in drained mexican-style hominy to heat thru. 

serve with toasts, fresh herb salad and/or baguettes. 

yummo summer lunch! (double for dinner.)