Camarones Con Rajas Recipe

Season prawns

Pat prawns dry with paper towel. In a bowl toss prawns with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 2 Tbsp fresh lime juice. Let rest 8–10 minutes while you prepare rajas and sauce.

Cook prawns

Heat 2 Tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add prawns in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just curled. Remove prawns to a plate and keep warm. Do not overcook.

Char and peel poblanos

Char poblano peppers over a gas flame or under a broiler, turning frequently, until skins are blackened and blistered all over (about 6–8 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam; this makes peeling easier. Once cool, peel off charred skin, remove stems and seeds, and slice flesh into 1/2-inch strips (rajas).

Sauté onions and rajas

Heat 1 Tbsp vegetable oil in a skillet over medium heat. Add the thinly sliced onion and sauté until translucent and beginning to brown, about 6 minutes. Add the sliced poblano rajas, 1 tsp kosher salt and 1/2 tsp black pepper; stir and cook another 3–4 minutes until peppers are tender but still have some bite. Transfer to a bowl and keep warm.

Soak pasilla chiles

Remove stems and seeds from the pasilla chiles and toast briefly in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Place chiles in a bowl and cover with 1 cup hot water. Let soak 10–15 minutes until softened; reserve soaking liquid.

Make chile puree

In a blender combine the softened pasilla chiles (drain but reserve about 1/4 cup of soaking liquid), the 1 large garlic clove, 1/4 medium white onion, and 1 Tbsp unsalted butter. Add 1/4–1/2 of the reserved soaking liquid to help purée. Blend until very smooth. If mixture is too thick, add additional soaking liquid or up to 2 Tbsp stock to reach a smooth sauce consistency.

Cook sauce

Heat 1 tsp vegetable oil in a medium saucepan over medium-low heat. Pour in the chile purée and cook, stirring, 1–2 minutes to eliminate raw flavor. Add 1/2 cup chicken or vegetable stock and bring to a gentle simmer. Stir in 3/4 cup heavy cream and simmer gently 3–4 minutes until sauce thickens slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with 1 tsp fresh lime juice to brighten. Keep warm on very low heat.

Combine prawns with rajas and sauce

Return the warm prawns and the sautéed rajas to the skillet with the pasilla cream sauce (or add sauce to the skillet with prawns and rajas). Gently toss over low heat for 1–2 minutes to coat and warm everything together. Taste and adjust salt or lime as desired.

Plate and garnish

Serve immediately in shallow bowls or on a platter. Sprinkle with chopped cilantro, crumble queso fresco over the top, and serve with lime wedges on the side. Accompany with warm tortillas or rice if desired.