Camarón Hidalguense Recipe

Rinse 1 cup long-grain white rice under cold running water until water runs mostly clear to remove excess starch.

In a medium saucepan combine rinsed rice, 2 cups water and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Turn off the heat and let the rice steam, covered, for 5–10 minutes. Fluff with a fork just before serving.

Assemble mixed salad greens, chopped tomato and sliced cucumber in a bowl or on individual plates.

Whisk 1 tbsp olive oil with 1 tbsp white wine vinegar (or lime juice) and season with salt and pepper to taste. Toss with the salad just before serving so it remains crisp.

Pat the 10 jumbo shrimp dry with paper towels. Season shrimp on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin. Drizzle with 1 tbsp lime juice and toss gently to coat; set aside to marinate while you prepare other ingredients (5–10 minutes).

Chop bacon into 1/2-inch pieces. Heat a large skillet (preferably ovenproof) over medium heat and add the bacon. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer most of the crisp bacon to a paper towel–lined plate, leaving about 1–2 tbsp of bacon fat in the pan. If you prefer less fat, remove excess and reserve.

Add 1 tbsp olive oil to the bacon fat in the skillet if the pan looks dry. Add the minced garlic and sliced onions and sauté over medium heat until the onion softens and becomes translucent, about 3–4 minutes.

Add the sliced bell peppers and mushrooms to the skillet. Sauté, stirring occasionally, until vegetables are tender-crisp and mushrooms release their moisture, about 4–5 minutes. Season the vegetable mixture lightly with a pinch of salt and pepper to taste.

Push the vegetable mixture to the perimeter of the skillet (or transfer to a bowl) to make space in the center. Increase heat to medium-high. Add the marinated shrimp in a single layer in the open space and cook without moving for about 1 minute to get some color, then flip and cook the other side for another 1 minute. Shrimp should be pink and opaque and register about 120–130°F (49–54°C) for medium doneness; avoid overcooking.

Stir the shrimp into the vegetable mixture so everything is evenly combined. Return the reserved crisp bacon to the pan and toss to distribute.

Preheat the broiler (or oven to 425°F / 220°C if you don’t have a broiler). If your skillet is ovenproof, sprinkle 1 cup grated monterey jack (or Oaxaca) evenly over the shrimp, bacon and vegetable mixture. If using a non-ovenproof pan, transfer the mixture to a baking dish and then sprinkle the cheese on top.

Broil on high about 2–3 minutes, watching closely, until the cheese is melted, bubbling and lightly golden. Alternatively bake at 425°F for 4–6 minutes to melt the cheese.

Remove from oven. Garnish with chopped fresh cilantro, a squeeze of lime over the top if desired, and the reserved bacon crumbles.

Serve the Camarón Hidalguense immediately alongside the fluffy white rice and the dressed salad. Offer lime wedges at the table.