My teenage son came to me and asked how to make a Mexican shrimp recipe the other day. I was a bit surprised…he was, after all, not simply asking what there is to eat (or why there’s “nothing” in the fridge) or what time dinner is ready. I’m joking, of course, I feel blessed to have him as my son and to be his father. But he did ask me how to make Mexican shrimp. The reason he asked this was he has to make a Spanish recipe for his high school Spanish class. He has to prepare it in front of the class so we kept it flavorful but simple; he also had to translate it into Spanish (thus, the bilingual recipe below). He did all the chopping and cooking; I just talked him through it. He has a great sense of humor…it stands out in step 8 of the instructions. Anyhow, I thought I’d post the recipe not only because I am proud of him, but also because it is simple to make and really delicious. We ate it over brown rice that I cooked in chicken broth with garlic. The recipe will serve 4 people.
1cebolla pequeña
1 pimiento verde pequeño
2 dientes de ajo
1cucharadita de chile en polvo
1 cucharadita de chile ancho enpolvo
1 cucharadita de pimentón
1 cucharadita de cominomolido
1 cucharadita de sal kosher
1 libra de camarones
1lata (14 onzas) de tomates cortados en cubitos
El jugo de 1limón
1 manojo de cilantro
1.Cortar las verduras
2. Poner el aceite en la sartén
3. Pongala cebolla, el pimiento verde y el ajo en la sartén
4. Póngalelas especias y la sal en el pan
5. Mezcla durante 2 minutos
6.Ponga los camarones y el tomate en la sartén y dejar cocinar por 5 a10 minutos
7. Agregue jugo de limón y el cilantro y disfruta!
8.Recuerde: Comer las verduras
Instructions
1.Slice vegetables
2. Put oil in the pan
3. Put onion, greenpepper, and garlic in the pan
4. Put spices and salt in the pan
5.Mix for 2 minutes
6. Put shrimp and tomato in pan and let cook for5 to 10 minutes
7. Add lime juice and cilantro and enjoy!
8.Remember: Eat your vegetables
Urban Simplicty 
Thank Issac for me.I was intrigued by the recipe when you posted it but I had already pre-prepared a lot of meals for the week due to a busy schedule.I finally got a chance to cook tonight and we really enjoyed it. Simple,tasty and quite healthy. Yes we remembered to eat our vegetables.Next up – carnitas de pollo. On a similar note, for our Christmas Eve family get together. My son made beef tostadas and my daughter made David Chang's steamed buns with pork belly. Two non traditional items to balance my annual lentil and sausage soup.I always look forward to the recipes. You even have me thinking of doing the Ezekial bread.CheersKevin
Kevin…awesome, thanks. And I told Isaac you made the recipe as well. Let me know if you try the Ezekiel bread recipe. I hope you're staying warm up in T.O., we got our first blast of snow and cold today.