Shrimp is one of the representative species of Ciudad del Carmen, an ingredient that could not be left out of dishes as traditional as tamale or pibipollo, so during the 2020 edition of the Tamal Fair, it was one of the most demand had.
The president of the National Chamber of the Restaurant and Seasoned Food Industry (Canirac) in Campeche, Encarnación Cajún Uc, highlighted that this dish is rare among commercial sellers of tamales on the island and that “it is commonly prepared for events such as Tamale Fair and by orders ”.
The way to prepare it is very diverse, as it can be carried out with the so-called cast dough, torteados, the “jolichitos” or even in pibipollos, as the client wishes.
María del Carmen Herrera, a cook with many years of experience on the island, reveals that the preparation of the shrimp pibipollo begins with choosing the crustacean that is of regular size, to later make its stew with tomato, onion, guajillo chili, and chipotle chili, among other ingredients.
It details that the dough is prepared in the traditional way of the pibipollo, with a little red message and butter, in a mold to assemble the base of it and add the shrimp stew, with a little “cabbage”, tomato slices, onion and epazote, then cover it with banana leaves and put it in the oven.
“Shrimp has been present in the island’s gastronomy for many years, so there are always people who present innovations in the way they prepare and taste them,” she says.