The Times - Serving Waitsburg, Dayton and the Touchet Valley

With our recent soggy spring weather, I have found myself researching dishes that feel like sunshine on a plate. This classic dish balances a spicy chili and tomato sauce with sweet, plump shrimp, while a bright and herbaceous creamy sauce on the side further cools the heat from the chilies. A quick to prepare recipe, this is a wonderful way to add some spice to a weeknight dinner.

Ingredients:

For the Cilantro Lime Crema:

1 cup sour cream

1 ½ teaspoons ground cumin

2 tablespoons minced fresh cilantro

Juice of 1 lime

For the Camarones a la Diabla:

1 ½ pounds large shrimp, pee...