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Bajafun777
Super Nomad
Posts: 1103
Registered: 9-13-2006
Location: Rosarito & California
Member Is Offline
Mood: Enjoying Life with Wife In Mexico, Easy on The Easy
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What is your best recipe for cooking shrimp??
Ok, I was cooking some shrimp I had defrosted from a trip down to Ensenada earlier in the year and was using a beer batter with some galic and red
pepper seasonings, when I thought about what other recipes are out there ???? Ok, the floor is open and no one way of cooking them is the norm anything goes~~~~~ bajafun777
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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
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Panko batter !
Use it alone with some salt and pepper for fish tacos or with some added shredded coconut for a a nice dinner served over rice or polenta.
Panko batter also makes the best tacos IMAO !
Or, lightly saute some garlic in butter then add a bit of white wine and lemon, salt and pepper. Wrap the shrimp in foil with julien carrots,
scallions and a few tablespoons of the suate then cook in the oven or on the grill. Pour the shrimp and juice over rice and go for it !
Oh, I could go on ..... yummy !
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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Diver, what is panko batter?
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Peel N Eat
| Quote: | Originally posted by Diver
Oh, I could go on ..... yummy !
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Please do.
"Sharks Peel n Eat Tiger Prawns":
Take a large handful of pickling spice and a couple qts of water. Slow boil spice for 10 mins strain and save liquid. Return liquid to heat and
bring to boil.
Add a couple lbs of fresh or thawed prawns. Bring back to boil.
Important: Boil no more than a few minutes or till prawns turn opaque.
Remove immediately from liquid and place over ice in fridge till cold. Garish a plate with ice, lettuce and various fruit and lemon. Serve over bed
of ice with a good c-cktail sauce and a little horseradish.
Red or Black Tiger Prawns work well. Use size 31-40s or 41-50s a lb.
Seasonal at Sharks.
[Edited on 4-10-2007 by Sharksbaja]
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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
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Panko is a Japanese light batter mix.
Most larger grocery stores have it in the Oriental or breadcrumb aisle.
CCC in La Paz had it last year but not the is year.
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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
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Sharks,
Two nights ago we had crab I caught myself and last night was scallops from Netarts Bay !!
Saute'd in white wine with garlic, diced carrots and scallions.
Mmmmmm good !
We also love the pickling spice for ribs. Boil them in water with pickling spice for 20-30 minutes then slather with your favorite BBQ sauce and seer
on the grill. Another mmmmm good !!
(BBQ ? Try 3/4 Cattlemans BBQ sauce with 1/4 Yochitas Gourmet Sauce and a few tablespoons of maple syrup to make a quart of sweet heaven.)
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bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
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can of beer
2 tablespoons old bay spice
cook until just pink
had shrimp last night in a half avocado with organic tomotoes and homemade mil islas.
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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
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| Quote: | Originally posted by bajajudy
can of beer
2 tablespoons old bay spice
cook until just pink
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Sounds devine !!
Remnds me of piles of spiced crawdads layed out on a bed of newspaper on the picnic table......cold beer.....hot day...mmm.
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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Sorta like the guy in "Forrest Gump". There's shrimp gumbo, fried, broiled,
boiled, grilled, BBQ'ed..... and on and on.
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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Baja Shrimp c-cktail
boil shrimps with shell on in salted water just until pink, immediatley place in ice bath.
Open a Pacifico!
Meanwhile dice onion, cucumber, cilantro, and jalapeno and add to clamato juice. Add salt and lime to taste.
When shrimp are completely cold, get another Pacifico, shell em, and if they are medium size cut into bite size pieces. I use the small to medium for
this recipe, save the jumbo's for the grill.
Add to the sauce, serve with crackers and another Pacifico.
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Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
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Mood: Happy!
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I vote for Pompano's recipe--we're headin' to the third ocean(G. of Mex.) in a couple weeks, should be able to pick up some and give it a try!
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Reeljob
Nomad
Posts: 235
Registered: 12-1-2004
Location: Durango, CO
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Great fun, especially outside where you can throw shells around
CARMARONES de FESTIVALE
This is a fun Party Recipe. In lots of spicy sauce. Serve with warm French and/or Sourdough bread for dipping and your favorite Wine. Best done
outside, provide large dishcloth type towels for napkins.
6-8 main course servings
3½ cups olive oil
1cup fresh lemon juice
½ cup liquid brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons dried oregano, crumbled
2 tablespoons dried thyme, crumbled
2 tablespoons granulated garlic
2 tablespoons salt
2 tablespoons freshly ground pepper
1 tablespoon hot pepper sauce
1 tablespoon ground red pepper
2 tablespoons dried rosemary, crumbled
1 teaspoon poultry seasoning
3 bay leaves
6 pounds large shrimp, unshelled
1 ½ cups clarified butter, melted
1 cup vermouth
Combine olive oil, lemon juice, liquid brown sugar, Worcestershire and all seasonings in large bowl and let stand at room temperature for several
hours or overnight.
Divide Shrimp between 2 large deep skillets. Pour oil mixture over, dividing evenly. Add ¾ cup clarified butter to each skillet. Place over low
heat and cook, stirring occasionally, just until shrimp are pink, about 15 minutes. Add ½ cup vermouth to each skillet and cook 3 minutes. Ladle
into serving bowls, Garnish with lemon and parsley sprigs if desired. Serve immediately.
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aquaholic
Nomad
Posts: 119
Registered: 9-2-2006
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...here's another that's quick and easy...
...place peeled, raw shrimp on bamboo skewers in a single serving number. Place the skewers on a cookie sheet. In a sauce pan, melt a quarter pound of
butter, add a few ounces of chopped, roasted garlic (I use the prepared stuff), and a BUNCH of Chilpotle Tabasco Sauce. When this is mixed and warm,
spoon over the shrimp. They skewers are ready to put on the barbeque whenever you are. Just a few minutes cooks them, and you can spoon any leftover
sauce over them as they cook. Quick, easy, and delicious!!!
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Dave
Elite Nomad
Posts: 6005
Registered: 11-5-2002
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I like 'em cooked any style... Just as long as they're not overcooked. Unfortunately, almost everyone overcooks shrimp. 
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danaeb
Senior Nomad
Posts: 991
Registered: 11-13-2006
Location: San Diego; El Centenario
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Mood: groovy
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Does anyone have the classic Mojo de Ajo recipe? It seems like it should be simple, but every time I've tried it, it's missing something.
Experience enables you to recognize a mistake every time you repeat it.
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bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
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Shrimp Kabobs
Shrimp Kabobs
Peel the shrimp down to the tail.
Mix equal parts butter and olive oil
Chop fresh garlic and add to above
Skewer the shrimp, cover with butter, olive oil, garlic mixture and put in the frig for about 30 minutes.
(since the mixture is cold it really sticks to the shrimp)
Take directly from frig to the grill and cook a few minutes on each side, careful not to overcook.
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danaeb
Senior Nomad
Posts: 991
Registered: 11-13-2006
Location: San Diego; El Centenario
Member Is Offline
Mood: groovy
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Thanks Judy - I'll try it!
Experience enables you to recognize a mistake every time you repeat it.
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Hook
Elite Nomad
Posts: 9006
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
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| Quote: | Originally posted by tripledigitken
boil shrimps with shell on in salted water just until pink, immediatley place in ice bath.
Open a Pacifico!
Meanwhile dice onion, cucumber, cilantro, and jalapeno and add to clamato juice. Add salt and lime to taste.
When shrimp are completely cold, get another Pacifico, shell em, and if they are medium size cut into bite size pieces. I use the small to medium for
this recipe, save the jumbo's for the grill.
Add to the sauce, serve with crackers and another Pacifico.
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Ken, do you retain the water the shrimp were boiled in? A mexican family up here says using that water in the coctail sauce is THE secret to good Baja
style shrimp cocteles.
Of course, they are from Mazatlan..........
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Phil C
Senior Nomad
Posts: 564
Registered: 3-27-2004
Location: N. San Diego County/ Loreto Centro/Lopez Mateos
Member Is Offline
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All these sound great, but you have to start with good shrimp. ( I know I'll get flack...) The best shrimp in the world are Gulf of Mexico shrimp,
whites and browns, yes that gulf. Running a very close, if not equal, second are Alta Golfo de California ( SOC) white shrimp. You CAN tast the
differance between these two and all the Pacific and S. E. Asia "rock" shrimp. Just my shrimpy two cents worth.
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
Member Is Offline
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Hook,
No I don't for the c-cktails, but yes for broth for other dishes.
The Clamato or Tomato Juice is thin enough. I prefer the thin Mexican Style c-cktails over the thick gringo style.
This works for clams, pulpo and scallops too!
Ken
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