| Pages:
1
2 |
DanO
Super Nomad
Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
Member Is Offline
|
|
Santa Barbara Spot Prawns
Leave shell intact, split lengthwise, season with salt, pepper, olive oil, chopped garlic and red pepper flakes, grill a minute or two each side,
garnish with parsley, and serve with a chilled dry riesling or torrentes. If you have little kids, make a big deal out of eating the eyes.
|
|
|
Mexray
Super Nomad
Posts: 1016
Registered: 8-30-2002
Location: California Delta
Member Is Offline
Mood: Baja Time
|
|
I'm afraid I'm a 'KISS' kinda guy when it comes to gnawing on shrimp...
...shrimp saut?ed in lots of tasty sauces are OK once in a while...but I prefer the simple treatment:
Toss some fresh shrimp in a large pot of boiling water (add some spices if you wish)...
when cooked (doesn't take long!) toss em' in a bowl of iced water to halt farther cooking, and to begin the cooling down process...
let em' stay till icy chilled clear through...
toss em' on a bed of cracked ice on a large plater...
peal and eat em' with some lime juice, your favorite hot sauce, AND most important - Icy cold Pacifico cerveza thats been soaking in and ice filled
bucket!
Now that's the way to enjoy shrimp!
According to my clock...anytime is \'BAJA TIME\' & as Jimmy Buffett says,
\"It doesn\'t use numbers or moving hands It always just says now...\"
|
|
|
Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
|
|
JR
Jr, hang in there i's raining like crazy and it sometimes goofs up the broadband out here in the country.
The virus software I use will not let me open the link to your Shrimp Shanghai pics and story. The message says "http cookie monser" and I imagine
that whoever opens your story might get something downloaded to their computer possibly by way of installing a new cookie on the users computer. It
says "medium" risk. I will have to find out more.
|
|
|
Debra
Super Nomad
Posts: 2101
Registered: 10-31-2002
Location: Port Orchard Wa./Bahia de Los Angeles BC
Member Is Offline
|
|
Shrimp......YUM! For those of you Washington State people that may remember the "Sea Galley" in Port Townsand.....and remember the great shrimp, I
have the secret WHAT'S MY BID?  Just kidding, I'm bringing the "recipe" to
the Festival.....if I can find shrimp, I will share!
Now, may I suggest Doug, that this be moved to the recipe board so that none of these great ideas get lost? Thanks.....
|
|
|
Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
|
|
oops...
| Quote: | Originally posted by Debra
Shrimp......YUM!
Now, may I suggest Doug, that this be moved to the recipe board so that none of these great ideas get lost? Thanks..... |
you are right, thanks Debra. I do have couple more I could share. My all time favorite shrimp are the large spot prawns that DanO mentioned. They have
more the flavor of spiney lobsters only better.
|
|
|
Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
Member Is Offline
|
|
I wonder if that is the same thing they call "rock shrimp" in Florida.
They are like huge crawdads or small clawless lobster. Very sweet meat !
They have enough flavor to enjoy with no seasoning or just a little hot sauce.
They are also awsome in a fra-diavolo sauce with clams and mussels and calamari and.....I think I'll sign off for a brief food orgasm now..
|
|
|
Debra
Super Nomad
Posts: 2101
Registered: 10-31-2002
Location: Port Orchard Wa./Bahia de Los Angeles BC
Member Is Offline
|
|
BRING 'EM ON SHARKS!
|
|
|
bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
Member Is Offline
|
|
Mexray
I am with you on the simple part but I use beer to steam mine in and a little bay seasoning. Dont worry, I dont waste a Pacifico on them...usually
some off brand that has gotten left here after a gathering...i e modelo
|
|
|
TMW
Select Nomad
Posts: 10659
Registered: 9-1-2003
Location: Bakersfield, CA
Member Is Offline
|
|
My favorite recipe to to boil jumbo shrimp for about 30-60 sec depending on size and amount. Then peel and take the vein out.
Melt butter in a pan and add shrimp. squeeze limes on them or lemons if limes not available. Sprinkle garlic powder, salt and pepper.
Add a little white wine and cover pan. Cook about 1 minute on low or a little hotter heat and turn over for another minute.
Remove and eat.
|
|
|
Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
|
|
Peel & Eat Tiger Shrimp
Here at the restaurant we call em "peel & eat Tiger Prawns"
Boil one gallon of water with a large handful pickling spice, strain and return water to pot. Add an ample amount of deheaded(preferred) shrimp. Boil
only 3 min. Drain, immediately place on bed of crushed ice. Serve with c-cktail sauce.
|
|
|
jerry
Super Nomad
Posts: 1354
Registered: 10-10-2003
Location: loreto
Member Is Offline
|
|
try this one boil headless shrimp in sea water with a hand full of caraway
seed chill fast in crushed ice
serve with real butter and a little lemon or lime
or a great c-cktail sause
i cup of catchup
2 tbs or so of horseradish
1tbs limon or lime
2 tbs wishteshire sause
garlic powder and hot sause to tast mix it well and chill for an hour
jerry and judi
|
|
|
jrbaja
Ultra Nomad
Posts: 4863
Registered: 2-2-2003
Member Is Offline
|
|
Is it just me?
The shrimp I get both in Baja and Sonora taste just fine boiled or barbecued whether farm raised or natural with nuthin! A little drawn butter and
limon doesn't hurt but by no means mandatory.
[Edited on 7/9/2005 by jrbaja]
|
|
|
Mexray
Super Nomad
Posts: 1016
Registered: 8-30-2002
Location: California Delta
Member Is Offline
Mood: Baja Time
|
|
BajaJudy...
...all this cooking of shrimp reminds me of my first trip to New Orleans, many moons ago, in the mid-70's as I recall.
I was on a business trip and the customer I was calling on, treated me to a wonderful meal at a place on Rue Bourbon...I have to inject here that life
can't be much better than when dining in a small bistro in New Orleans!!!...sorry, not even Baja!
Anyway, I had a plate of some local crabs. I told of our wonderful Dungeness Crab and Sourdough Bread back in San Francisco, my home port. I asked
my host how the local crabs were prepared, and in that great New Orleans dialect, he told me the secret was in the 'Crab Oil'...??? Now, not wanting
to be shown as a 'rube' or the like, I nodded and said, "I see..." (yeah right - Who ever heard of Crab Oil?)I had this vision in my mind's eye, of
squeezing a bunch of crabs the get the 'oil' for the flavoring!!!
Well, I promised to pick up some of that 'Crab Oil' before leaving town, in order to mix up a batch back home. I walked into a small grocery store
and after an unsuccessful search, asked the clerk if they stocked 'Crab Oil'...'Right over there, sonny", she told me, and sure enough, in a bright
yellow box, with a tin removable lid,, right on the middle shelf stood the CRAB BOIL....!!! It was a delightful mixture of leaves, spices, oak moss,
or who knows what - but it sure spiced up the 'Boil' when you tossed your shell fish in the pot!
You got to have some CRAB BOIL when you get to New Orleans!
According to my clock...anytime is \'BAJA TIME\' & as Jimmy Buffett says,
\"It doesn\'t use numbers or moving hands It always just says now...\"
|
|
|
Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
|
|
Broiled coconut prawns
Butterfly headless large prawns(cut length-wise up belly and splay open. Arrange on broiler sheet meat side up. Mix 1/2 stick melted butter with 6
cloves minced garlic and baste shrimp liberally. Lightly sprinkle shredded coconut over all. Broil for 5 mins 8" below heat or until shells are bright
red.
|
|
|
turtleandtoad
Senior Nomad
Posts: 730
Registered: 1-20-2005
Location: Wherever I park. See sig for current location.
Member Is Offline
Mood: Good if fishing
|
|
I think I'm sensing a common thread here, ..........
and it's GARLIC! You can't cook without that magical bulb!!!
Mike & Robin; Full-Time RV\'ers
37\' Georgetown w/3 slides & 275 Watts of Solar Power
06 Taco TRD
www.turtleandtoad.com
I am here
To paraphrase Frank Lloyd Wright; I\'m all in favor of keeping dangerous weapons out of the hands of fools. Let\'s start with keyboards. --
Mike Dean |
|
|
Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
|
|
| Quote: | Originally posted by turtleandtoad
I think I'm sensing a common thread here, ..........
and it's GARLIC! You can't cook without that magical bulb!!! |
Aside from salads, all my seafood recipes include garlic 
|
|
|
yankeeirishman
Banned
Posts: 1070
Registered: 3-5-2004
Location: Kalifornia
Member Is Offline
|
|
Let's talk......Taco!
Any one here have a good Fish (or Shrimp) Taco recipe?
And.......the $64.00 question......who came up with the idea of a fish taco?
Since we're all here in the kitchen talking..........
What control freaks there are here. Don\'t believe that post you just read!
|
|
|
bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
Member Is Offline
|
|
How one cooks the fish for Tacos de Pescado is up to personal preference. It can be batter dipped or breaded and fried; or it can be grilled. But,
for classic fish tacos I generally use the following method...
Rich's Classic Fish Taco
2 pounds - red snapper fillets
1 dozen - corn tortillas
beer batter as needed (recipe for Rich's beer batter follows)
Cut fish fillets into approx. 2 - 3 ounce portions. Dust lightly with flour and dip in beer batter. Deep fry the batter coated fish in hot oil
(375 degrees F) until crisp and golden brown. Serve the fish wrapped in folded corn tortillas (warmed on a hot comal as needed) with shredded cabbage,
white sauce, and aditional garnish of tomato, avocado, and shredded cheese as desired and top with a wedge of lime. Corn tortillas are traditional for
fish tacos, but small "fajita" size flour tortillas can be substituted if desired...and, while a half 'n half yogurt and mayonnaise white sauce is
traditionally served with fish tacos, other salsas such as salsa fresca or salsa verde can be offered as well for those who might prefer. I like my
white sauce spiced and a little bit more like a tartar sauce...
Rich's Spiced Yogurt 'n Mayo White Sauce
Habanero chile will add a respectable level of heat to this white sauce. Other fresh chiles can be substituted if less heat is desired. The
consistency of the sauce should be slightly runny so it can be spooned onto or stored in a squeeze bottle to be drizzled onto the fish tacos to
individual discretion.
1.0 - habanero chile
0.5 cup - plain, unflavored yogurt
0.5 cup - mayonnaise
1.0 teaspoon - capers
0.5 teaspoon - crushed Mexican oregano
0.5 teaspoon - ground cumin
0.5 teaspoon - dried, crushed dill
0.25 teaspoon - ground cayenne chile
fresh lime juice as needed
ground white pepper to taste
Mix yogurt and mayonnaise in a bowl. Gradually stir in fresh lime juice until a slightly runny consistency is acheived. Finely dice the habanero
chile and capers and add to the yogurt/mayo mix. Blend in the spices, cayenne, fresh dill and then add white pepper to taste. If the sauce is too
thick, add a little fresh lime juice until consistency is correct.
Rich's Better Beer Batter
(Makes about 2 cups)
1 - egg
1 cup - flour
1 cup - beer or ale
2 teaspoons - cornstarch
1 teaspoon - baking powder
1/2 teaspoon - salt
Mix the flour, cornstarch, baking powder and salt together. Blend the egg and beer and quickly stir into the flour mixture. Don't worry about a
few lumps. Use as a batter for making batter fried fish and onion rings. Or, use as a tempura batter for vegetables, shrimp, or other seafood.
This guy had his first one in San Felipe
|
|
|
Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
|
|
Funny you mention that...
I employ dos Mexicanos y una Guatamalan, none of which can stand a fish taco!
Must be a mainland thing.
|
|
|
yankeeirishman
Banned
Posts: 1070
Registered: 3-5-2004
Location: Kalifornia
Member Is Offline
|
|
fish tacos product of Newport, OR?
Thanks for that tasty recipe. All is welcomed to my home tomorrow night for free tacos n beer.
What control freaks there are here. Don\'t believe that post you just read!
|
|
|
| Pages:
1
2 |
![[*]](images/xmbforum/default_icon.gif){kind=icon}
