Mexican shrimp
dish is fast, festive

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Dishes prepared by executive chef Sergio Perez of Maui Tacos on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox.

Shrimp in the Style of Tamaulipas

2 tablespoons vegetable oil
1/2 cup Maui onion, chopped
2 cloves garlic, chopped
1 tomato, chopped
1/2 pound shrimp, peeled and deveined
1 bay leaf
Fresh jalapeno, chopped, to taste
Salt and pepper, to taste
1 ounce butter
1 teaspoon cilantro, chopped

Heat oil in saucepan, add onion and garlic; cook 30 seconds. Add tomato, shrimp, bay leaf and jalapeno. Taste and adjust seasoning. Cook 3 to 4 minutes. Add butter and sprinkle with cilantro. Serve with rice or pasta.

Opakapaka Ceviche

1 pound opakapaka, in 1/4-inch dice
1 cup fresh lime juice
1 pound ripe tomato, diced
1/2 cup Maui onion, diced
1 bunch cilantro, chopped
Fresh chopped chilies, to taste
1/4 cup jalapeno juice
Salt to taste

Marinate fish in lime juice, refrigerated, 2-1/2 hours (be sure to use a glass or non-reactive bowl).

Drain; add remaining ingredients. Mix well. Refrigerate 1 hour, then serve with chips or as a salad.

Nutritional information unavailable.

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