Shrimp with tomato, garlic, and Anaheim pepper. Simple to prepare and delicious.

Mexico has about 6,000 miles of coastal waters. It is therefore no surprise the there are many great Mexican seafood dishes. If the dish is labeled a la Mexicana you can be assured it contains tomatoes, onions, and Chile’s, combined here with plentiful shrimp from the coastal waters of Mexico.

The recipe serves six, but can easily be divided. I really love shrimp, so I usually plan on a half pound per serving.

Serve with Mexican rice, charro or refried beans, and warm flour or corn tortillas. Garnish with chopped parsley.



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