| Pages:
1
2
3
4 |
Hook
Elite Nomad
Posts: 9006
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
|
|
| Quote: | Originally posted by tripledigitken
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 |
Oh yeah, most definitely on the thin Mexican style. I cant eat the old northeastern style anymore. Too sweet!
|
|
|
Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
|
|
Right you are, Phil C
| Quote: | Originally posted by Phil C
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. |
Here are those tasty Gulf shrimp....the world's best. Phil, you need to start researching how to stock these in the Cortez. Can you get that done
in time for dinner manana?
I do what the voices in my tackle box tell me.
|
|
|
Phil C
Senior Nomad
Posts: 564
Registered: 3-27-2004
Location: N. San Diego County/ Loreto Centro/Lopez Mateos
Member Is Offline
|
|
With the new flights direct from Texas, I'll have my cousin bring some next time he visits.... Course those from San Felipe (Baja Norte, not Texas)
are just about the same if you have someone coming that way  But for tomorrow
better stick with chocolates and cabrilla.
|
|
|
tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
Member Is Offline
|
|
Washington/Canadian Shrimp
As long as were talking varieties of Shrimp..............
Don't forget the tasty Spotted White Shrimp found around the San Juan Islands and the Puget Sound.
They are right up there with the other two varieties, IMO.
|
|
|
Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
Member Is Offline
Mood: Happy!
|
|
| Quote: | Originally posted by Phil C
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. |
Hey, that's good to know...I'm fer sure draggin' the BBQ down to the Gulf!
|
|
|
jerry
Super Nomad
Posts: 1354
Registered: 10-10-2003
Location: loreto
Member Is Offline
|
|
the farmed shrimp just dont get it
jerry and judi
|
|
|
Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
|
|
Best shrimp I've ever had are the local Spot Prawns. They impart a lobster-like flavor. Problem is, hardly a market exists for them. I buy them
whenever I can find them. They are strange when loaded with eggs.
They never make it to port. The skipper and crew usually get them all.
I use prawn shells to make a liquor for shrimp gumbo.
Jerry, try Thailand farmed prawns if you ever have to buy frozen. They are much better than those farmed from India, Qatar, Vietnam, Mexico or
Indonesia
[Edited on 4-12-2007 by Sharksbaja]
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
|
|
|
Phil C
Senior Nomad
Posts: 564
Registered: 3-27-2004
Location: N. San Diego County/ Loreto Centro/Lopez Mateos
Member Is Offline
|
|
Shrimp butter...... Use yuor uncooked shrimp shells and mix with butter put them in the oven for awhile at a heat low enough not to boil the butter,
mix it up every once in a while, an hour or so . Strain, wonderfuly shrimp flavored butter.
|
|
|
Phil C
Senior Nomad
Posts: 564
Registered: 3-27-2004
Location: N. San Diego County/ Loreto Centro/Lopez Mateos
Member Is Offline
|
|
Deep water prawns. In So. Cal there are fishermen that trap live prawns at 600 plus feet. They sell them live to wholsalers. If you know a guy you
can get them, the eggs are great! Same ones they serve as Ama Ebi at the sushi bars.
|
|
|
Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
Member Is Offline
Mood: undecided
|
|
Big white cobs from down in the Gulf of Mexico are tops. They come up
the bayous when the winter winds blow.
|
|
|
CortezBlue
Super Nomad
Posts: 2213
Registered: 11-14-2006
Location: Fenix/San Phelipe
Member Is Offline
|
|
Fast and easy Shrimp
I like to use 16-21 size shrimp.
I mix up the following:
Olive Oil
Tobasco
Favorite Taco Sauce
Salt and Peper
Marrinate the clean and deveined shrimp in the mixture for an hour or more.
Grill to perfection.
Very tender and tasty, I find it goes well with a cold Tecate!!
|
|
|
jerry
Super Nomad
Posts: 1354
Registered: 10-10-2003
Location: loreto
Member Is Offline
|
|
i put salt and caraway in about 3 quarts of water in a 6 quart pan boil for about 5 minuites add a kg of shrimp when they float they done chill on ice
or serve hot peel and eat
dipping sause
catsup
horsradish
wistershire
lemon or lime
garlic power
salt
or drawn realbutter
jerry and judi
|
|
|
Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
Member Is Offline
Mood: Happy!
|
|
Wow! Spent a week in Galveston--those Gulf of Mexico White Shrimp are awesome--I'd forgotten what shrimp were supposed to taste like after eating the
store bought junk for the last 10 years...but I've got to tell you, even better were the oysters we got from the fish market in Galveston--without a
doubt the best I've ever had, especially with tabasco and lime juice!
|
|
|
bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
Member Is Offline
|
|
I forgot this the first time around. A chef friend of mine told me to rinse the shrimp then put them in water with ice cubes and about a big
tablespoon of kosher salt(only kosher) and let them soak for at least 30 minutes before you cook them and they will puff up. It works. There is
something about restoring the salt that has evaporated, been decreased by the iodine they put on them to keep them looking fresh.....I dont really
know the reason but it works.
|
|
|
Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
Member Is Offline
|
|
Shrimp with Red Chile and Orange
Peel and clean 1 pound of medium to large shrimp.
Melt 1 Tbs. of butter in a large skillet on medium heat. Add a clove or more of garlic, minced or pressed.
Add shrimp to skillet and sprinkle with a tsp. or so of powdered red chile-- hot or mild, but not American "chile powder". Toss or stir after about a
minute.
Add juice of a fresh orange and steam covered for a minute or so, until opaque and pink.
Using a slotted spoon, remove shrimp to a bowl and keep warm.
Reduce pan juices until thick, add salt to taste, and pour over shrimp.
Serve with rice-- a mix or white and wild is good with this dish.
Edit: I decided to give it a name.
[Edited on 5-7-2007 by Paula]
|
|
|
Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
Member Is Offline
|
|
Judy,
Are you soaking the shrimp in their shells or peeled? After the soak can you cok them any way? Boiled? Sauteed?
We probably can't find kosher salt in Loreto... can you buy it down there? It's my kitchen and table salt in Montana, but it seems a little goofy to
bring salt to Baja!
|
|
|
DavidT
Nomad
Posts: 494
Registered: 4-9-2005
Member Is Offline
|
|
1. Net shrimp from under the bridge in Ozello FL
2. Boil shrimp with Zatarain's Boil in Bag
Or you could grill them and serve with a tequila jalapeno pecan butter sauce.
David
Not one shred of evidence supports the notion that life is serious.
|
|
|
Hook
Elite Nomad
Posts: 9006
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
|
|
There was an interesting article in the LA Times food section a few weeks back. A few basic recipes but the gist of the article involved cooking
shrimp or fish in ziploc baggies in water no hotter than 150 degrees (measured). You put butter and any herbs you prefer in the bag with the fish.
Believe the process is called sous-vide. Texture and amount of flavor is supposed to be superb.
|
|
|
Iflyfish
Ultra Nomad
Posts: 3747
Registered: 10-17-2006
Member Is Offline
|
|
Great recipes!
Shrimp with Sherry and Sauted Almonds.
I like a variation that consists of sauted brown sliced almonds, sherry, garlic and shrimp cooked in butter and served over rice. For my taste I like
to play with three/four flavors. In this case it is shrimp, sauted almonds, garlic and sherry. Very simple prep and as others have said, the key is
not to overcook the shrimp or they become touch and too strong flavored.
Saute almonds till golden, remove, add more butter and garlic, sherry to taste, saute shrimp and add back in almonds.
Pour seasoned butter, shrimp and almonds over the rice.
Don't use cooking sherry, use a good quality sherry.
Iflyfish
|
|
|
bajajudy
Elite Nomad
Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
Member Is Offline
|
|
I have only done it with them peeled with the tails left on. Will try with shells and let you know.
I buy kosher salt at Lenny's Deli in San Lucas...guess I should also mention that the original trailer park which was owned by Lenny and his family is
now in the back of the deli, no trailers and no trash is their motto. I havent eaten there yet but it was always a wonderful place with a huge
selection and large portions. Osoflojo, have you tried the new place?
|
|
|
| Pages:
1
2
3
4 |
![[*]](images/xmbforum/default_icon.gif){kind=icon}
