Name: Javier's Camarones Con Rajas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lbs wild Mexican white prawns (peeled, deveined, tails on or off); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp lime juice; 2 tbsp vegetable oil (or light olive oil) for sautéing; 2 pcs poblano peppers (about 2 medium); 2 pcs pasilla peppers (dried) or 2 fresh pasilla if available; 1 pc yellow onion (large), sliced into thin half-moons; 3 pcs garlic cloves, minced; 1 tbsp vegetable oil (for charring and sautéing); 1 tsp kosher salt (for vegetables); 3 pcs dried pasilla peppers (if not using fresh above) — stemmed and seeded; 1 cup hot water (for rehydrating); 1 cup chicken or vegetable stock; 3 tbs heavy cream; 3 tbsp Mexican crema or sour cream; 1 tbsp butter; 1 tsp salt (for sauce); 1 tsp freshly ground black pepper (for sauce); 2 tbsp fresh cilantro, chopped; 2 pcs lime wedges; 2 tbsp crumbled queso fresco (optional)

Method

Camarones

Prepare prawns

Pat prawns dry with paper towels. In a bowl, toss with 1 tsp kosher salt, 1 tsp black pepper and 1 tbsp lime juice. Let sit while you prepare the rajas and sauce (10 minutes).

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When oil shimmers, add prawns in a single layer and sauté 1–2 minutes per side until pink and opaque (do not overcook). Remove prawns to a plate and keep warm.

Rajas & Onions

Char and peel poblanos and pasillas

Char the poblano peppers directly over a gas flame, under a broiler, or on a hot grill until skin is blackened all over and blistered, turning to char evenly (8–10 minutes). If using dried pasilla peppers, skip char step and rehydrate in hot water (see sauce). If using fresh pasillas char them along with poblanos. Transfer charred peppers to a covered bowl or a sealed plastic bag and rest 10 minutes to steam—this loosens skins.

When cool enough to handle, peel off the charred skin, remove seeds and stems, and slice peppers into 1/2-inch strips (rajas).

Heat 1 tbsp vegetable oil in a skillet over medium heat. Add sliced onion and 1 tsp salt and sauté until translucent and beginning to caramelize, about 8–10 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Add the sliced rajas and toss to combine; cook 2–3 minutes to meld flavors. Remove vegetables to a bowl and keep warm.

Pasilla Cream Sauce

Rehydrate and blend pasilla

If using dried pasillas (3 pcs), remove stems and seeds and place in a heatproof bowl. Pour 1 cup hot water over them and let soak 15 minutes until soft. Reserve soaking liquid. Transfer rehydrated pasillas (or roasted fresh pasillas) to a blender with 1 cup chicken/vegetable stock and blend until very smooth. If sauce is too thick, add 2–4 tbsp reserved soaking liquid or more stock to reach a pourable consistency.

Cook the sauce

In a medium saucepan, melt 1 tbsp butter over medium heat. Pour the blended pasilla-stock mixture through a fine-mesh sieve into the saucepan to remove any fibrous bits. Bring to a gentle simmer and let reduce 3–4 minutes. Stir in 3 tbsp heavy cream and 3 tbsp Mexican crema (or sour cream). Season with 1 tsp salt and 1 tsp freshly ground black pepper. Keep sauce warm over very low heat, stirring occasionally.

Finish & Serve

Return the sautéed rajas and onions to the skillet with the warm pasilla cream sauce and stir to coat and heat through (1–2 minutes).

Add the cooked prawns to the skillet and gently toss to combine with the sauce and rajas, warming the prawns for 30–60 seconds. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired.

Transfer to a serving platter or individual plates. Garnish with chopped cilantro, crumbled queso fresco (optional), and lime wedges. Serve immediately with warm corn tortillas or rice.