From chef Zarela Martinez.
1 teaspoon whole cumin seed
1 teaspoon anise seed
1 teaspoon crushed black pepper
2 tablespoons vegetable oil
1 teaspoon Mexican oregano
2 scallions, finely chopped
1 garlic, clove, minced
1 large tomato, diced
1 - 2 jalapeño chiles, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon salt, or to taste
1 lb. peeled medium shrimp
Toast the anise seed and cumin seed on a dry, hot large sauté pan, shaking the
pan constantly, until fragrant, for about 1 minute. Set aside.
Add vegetable oil, until rippling over high heat.
Add the scallions and garlic and cook for 1 minute, stirring often. Add the
tomato, chili and cilantro, stirring well to incorporate, cook for 3 minutes.
Add the anise seed, cumin and oregano and cook for 2 minutes longer.
Add the shrimp and cook for approximately 1 1/2 minutes on each side or until
Adjust seasoning. Serve immediately with lime wedges.