Camarones con Rajas
Don’t get me wrong. We thoroughly enjoyed our lunch at Javier’s in Las Vegas, but I simply wanted to serve the dish with more shrimp, and more rajas! So here I re-create a version of that fabulous Camarones con Rajas at home. It’s overloaded with succulent Alaska spot shrimp atop poblano chile strips and onions smothered in a garlic butter cream sauce.
Rajas con crema is a popular Mexican dish consisting of strips or slices (rajas in Spanish) of roasted poblano peppers in a cream sauce.
At Javier’s, we dined on aguachile del rey with bay scallop, shrimp, and octopus; empanadas de camarón; chile verde with braised pork and tomatillo sauce; and the camarones con rajas – all accompanied by their hand-shaken signature margaritas. This stunning upscale Mexican restaurant is located in the Aria Resort right next to the casino floor where hundreds of rope strands form an impressive canopy in the bar area.
While Javier’s prepares their dish with Mexican white prawns, I am elevating my dish with Alaska spot shrimp.
Alaska Spot Shrimp are sweet and plump. And if cooked correctly, they are luscious and much more tender than the Mexican prawn variety. With their slightly briny hint of the sea, spot shrimp taste like a sweet-buttery cross between lobster and Dungeness crab. They are just heavenly served over the poblano garlic butter cream.
Receta de Camarones Con Rajas
- 3 fresh poblano chiles
- 1/2 white onion, sliced
- garlic butter cream sauce (recipe below)
- spot shrimp
Char poblano chiles on a grill or over an open flame. Place them in a large bowl and cover the hot charred poblanos with a kitchen towel and let stand for 5 -10 minutes. Remove the skin, veins, and seeds, then slice into strips. Set aside.
Sauté onion in a medium pan in a bit of butter until lightly golden. Add poblano strips (rajas) to heat through.
Combine garlic butter cream sauce with the rajas and onions. Add a splash of milk if the mixture is too thick. Taste for seasoning.
Garlic Butter Cream Sauce
- 1/3 c. unsalted butter
- 1 T. garlic, minced
- 1/4 t. dried mexican oregano
- 1 T. flour
- 1 c. milk
- sea salt
Melt butter in a small sauté pan. Add garlic and oregano, and cook for one minute. Add flour and cook for one minute, stirring frequently. Slowly whisk in milk. Add salt to taste.
Spot Shrimp (Pandalus platyceros)
Paired white spots located just behind the head and in front of the tail, on the first and fifth abdominal segments, give the spot shrimp its common name.
Just before ready to serve –
Sauté peeled, room temperature shrimp for one minute per side in butter. Season with salt and pepper.
Spoon warm rajas mixture into shallow bowls or plates. Top with shrimp. Garnish with cilantro.
Javier’s serves Camarones con Rajas with a side of Arroz y Frijoles.
My Spicy Salsa Roja Rice
One cup of long grain rice is cooked according to package with a tablespoon of butter. The cooked rice is then mixed with a half cup of Hatch Jalapeño Salsa Roja and finished with cilantro leaves. The sauce is creamy & spicy, made from red jalapeños. This rice is so flavorful and hot!!!
My extra tasty drunken beans recipe is this one, with simply less liquid than used in the soup. Garnished with crumbled cotija cheese and radish batons.
Warm Flour Tortillas
Flour tortillas are served on the side.
MORE RECIPES INSPIRED BY VEGAS RESTAURANTS
Lotus of Siam, Crispy Duck Panang
Brezza Pan-Seared Fish, Black Rice, Lobster Butter
Salade de Laitue at Bouchon by Thomas Keller
Salmon Crudo – Caviar Style inspired by Joël Robuchon
La Purée de Pommes de Terre de Joël Robuchon
Salmon and Scallop Dynamite at Best Friend by Roy Choi
Fire-Roasted Aguachile with Shrimp and Crab by Hola Mexican Cocina
Spicy Salmon with Shrimp Chips by Nobu
Smoked Sablefish from The Bagel Cafe
Amalfi Style Spaghetti by Bobby Flay
Maltagliati all’Arrabbiata at Amalfi by Bobby Flay
Eggplant Steaks at Best Friend by Roy Choi
Tartine de Thon at Bouchon by Thomas Keller
Tomato Salad at Mayfair Supper Club at the Bellagio
Smoky Pumpkin Risotto with Burrata by Julian Serrano at Lago
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