Green Shrimp from Veracruz. A surprisingly easy dish considering the amount of flavor. Could it have been the 5 garlic cloves? Maybe the hoja santa leaves I have been so excited about. I’m gonna go with all of the above.
I was supposed to get shrimp with the heads still attached but I didn’t. I was also supposed to leave the shells on and cut into them to remove the vein. That is a difficult task that ended in me just removing the entire shell expect for the ends.
The tomato verdes, garlic, japaneño, hoja santa and fruity olive oil combination was killer.