Shrimp marinated in Adobo Recado and grilled in mixiote leaves
The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. The crab cake recipe is c.1997, M.S. Milliken & S. Feniger, all rights reserved. For a nice meal add a simple salad and a glass of white wine.
Salmon basted with a sauce which uses honey, orange juice, balsamic vinegar, garlic, Cointreau and ancho paste.
A lightened up recipe for seafood enchiladas with a chipotle cream sauce.
Diana Kennedy's recipe from The Art of Mexican Cooking. This is a dish from the Veracruz region of Mexico. She has suggested cooking the dish in two stages to avoid overcooking the shrimp.