Alright, alright, let’s talk about this… this “camarones a la mexicana,” whatever that fancy name means. Sounds like somethin’ them city folks eat, but lemme tell ya, it ain’t nothin’ too complicated. It’s just shrimp, cooked up with a bunch of other stuff, like them peppers and tomatoes and onions, you know? The kind of stuff you find growin’ in your garden, if you got one.
So, first things first, you gotta get yourself some shrimps. Now, I don’t know where you city folks get your shrimps, but out here, we get ’em fresh, if we lucky. If not, well, them frozen ones gotta do. Just make sure they ain’t smellin’ funny, ya hear? Nothin’ worse than bad shrimps.
Then, you gotta chop up your veggies. Don’t gotta be fancy about it, just get ’em small enough so they cook up nice and quick. I like to use a good, sharp knife, the kind my old man used to sharpen on a stone, not them flimsy things they sell at the store nowadays. You want some onions, some tomatoes, and some peppers. Now, them peppers, you can use whatever kind you like. If you want it hot, use them jalapenos. If you want it milder, use them bell peppers. It’s all up to you.
- Shrimp – good ones, not stinky ones
- Onions – chop ’em up
- Tomatoes – same thing, chop ’em
- Peppers – your choice, hot or not
Once you got all your stuff chopped up, you gotta get your pan hot. I use a big ol’ cast iron skillet, the kind that’s been in my family for generations. Heats up good and even, that’s what you want. Put a little oil in the pan, just enough to coat the bottom. Don’t need too much, shrimps got their own juices.
Then, you throw in your onions and peppers first, let ’em cook for a bit, get ’em nice and soft. Don’t burn ’em, though. Nobody likes burnt onions. Once they’re softened up, you throw in your tomatoes. Let them cook down for a bit, til they get all mushy and juicy. That’s when you add your shrimps.
Now, shrimps don’t take long to cook, so don’t go wanderin’ off somewhere. You gotta keep an eye on ’em. Just a few minutes, til they turn pink and curled up. That’s when you know they’re done. Don’t overcook ’em, or they’ll get tough and chewy.
And that’s pretty much it. Season it up with some salt and pepper, maybe a little bit of that chili powder if you like it spicy. Some folks like to add cilantro, but I ain’t too fond of it myself. Tastes like soap to me. But you do what you like. It’s your food, ain’t it?
You can eat this “camarones a la mexicana” with rice, with tortillas, or just by itself. It’s good any way you slice it. And it’s healthy too, all them veggies and shrimps. Good for your heart, they say. Not that I know much about that heart stuff. I just know what tastes good.
So, there you have it. Simple, easy, and tasty. That’s how I like my food. No fuss, no fancy stuff, just good, honest cooking. The kind that fills your belly and makes you feel good. Now, go on and make yourself some camarones, whatever you call it. And don’t forget to share with your neighbors. That’s what we do out here in the countryside. We share what we got, even if it ain’t much.
And let me tell you somethin’ else. This ain’t just some fancy dish you see on them TV shows. This here is real food, the kind that sticks to your ribs and keeps you goin’ all day long. You can feed a whole family with this, and they’ll all be happy and full. That’s what matters, ain’t it? Not all them fancy spices and sauces, but good, honest food that fills your belly and warms your soul. And don’t go wastin’ good food, now. Leftovers are just as good the next day, maybe even better.
So next time you’re at the store, don’t be afraid to grab some shrimps and veggies. It might seem like a lot of work, but it ain’t. It’s just good, simple cooking. And that’s the best kind, if you ask me. Now, I gotta go tend to my garden. Them tomatoes ain’t gonna pick themselves, you know. And remember, good food ain’t about fancy names or complicated recipes. It’s about using what you got and making something delicious. So go on and try it. You might just surprise yourself.