Appetite For Instruction: Camarones A La Veracruzana

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Recipe Demonstrated By Jesse Sanchez Of La Calle Doce

Jesse Sanchez loves the restaurant business. It's a family thing.

Back in 1981, his brother-in-law Oscar Sanchez took over a hard-luck spot in Oak Cliff that even the Cuellar family of El Chico fame couldn't conquer. Almost 30 years later, La Calle Doce is still going strong. Jesse runs the Mexican seafood restaurant's second location in Lakewood, younger sib to the original on 12th Street. Newly renovated and redecorated, the neighborhood favorite reopened on April 15th following an 8-month hiatus due to fire.

La Calle Doce's Camarones a la Veracruzana (Veracruz-style Shrimp) has been one of its most popular dishes since the very beginning. In fact, many of the restaurants' staff members hail from Veracruz, a coastal Mexican state with some 400-plus miles of shoreline along the Gulf of Mexico.

Seafood, of course, is a way of life there, and this traditional preparation is colorful, spicy and damn pretty on the plate.

Step One: Ready the following ingredients:
20 large or jumbo shrimp, cleaned and deveined
2 tbsp. butter
2 cloves garlic, pressed
1 green bell pepper, sliced
1 red bell pepper, sliced
½ white onion, sliced
1 tomato, sliced
one small can sliced black olives
one can of baby corn spears
¼ cup fish or chicken stock
1 tsp. paprika

Step Two: Heat butter in a large skillet until foaming and add garlic. Sauté until fragrant, then add shrimp. (Ingredients above make enough for four; we're demonstrating a single serving.)

Step Three: Sauté shrimp for one minute and add peppers, onion and tomato. Cook for 2-4 minutes, stirring frequently, depending on desired tenderness.

Step Four: Add remaining ingredients, along with salt and crushed red pepper to taste, and heat until bubbling. Garnish with chopped cilantro and serve with hot cooked rice. Throw in a few cold Coronas and you've got yourself an impressive summertime dinner party.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.