dorbaja
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San Felipe Shrimp???
What are wonderful ways to prepare those humongous (?) San Felipe shrimp???
NAMASTE
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bajabound2005
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Dorry, this is from Cook's Illustrated and TO DIE FOR. We served it over polenta with our San Felipe giant shrimp. EXCELLENT. We are trying Shrimp
Po'boys on Tuesday...I'll let you know how they turn out!
Fra Diavolo with Linguine
Serves 4 to 6. Published November 1, 2001.
One teaspoon of red pepper flakes will give the sauce a little kick, but add more to suit your taste.
Ingredients
1 pound medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons table salt
1/4 cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
1/2 teaspoon granulated sugar
1 (28-ounce) can diced tomatoes , drained
1 cup medium-dry white wine , such as Sauvignon Blanc
1/4 cup minced fresh parsley leaves
1 pound linguine or spaghetti
Instructions
1. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.
2. While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2
tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add shrimp to skillet and quickly spread in single layer; cook, without stirring, until
bottoms of shrimp turn spotty brown, about 30 seconds. Off heat, stir to turn shrimp, and add cognac; let stand off heat until cognac warms slightly,
about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer shrimp to
medium bowl, and set aside.
3. Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook,
stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar,
tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp and accumulated
juices, remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer. Off heat, stir in remaining 1
tablespoon olive oil.
4. While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al
dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce
(without shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce
and shrimp, and serve immediately.
[Edited on 11-24-2008 by bajabound2005]
Friends don't let friends drink white zinfandel.
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BornFisher
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Boil some beer and throw in the shrimp. Cook three minutes.
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CortezBlue
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I like to clean them, but leave the last part of the tail attached.
Rap the large shrimp with some good peppered bacon and grill them.
If you really want to pump up the calories, cook the above shrimp in a pan with butter, man it is full of calories, but very good.
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bajaguy
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Don't forget the Garlic!!!!!
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bajabound2005
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which takes us back to the fra diavalo recipe!
Friends don't let friends drink white zinfandel.
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BornFisher
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| Quote: | Originally posted by bajabound2005
which takes us back to the fra diavalo recipe! |
Nah forget that one. You don`t want 30 count white shrimp in San Felipe for some fancy recipe. Better just go down to the boardwalk, find some guy
with a bucket of blue jumbos, pay about $13 for a kilo, peel, cook, and stuff yourself.
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Bob and Susan
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kilo = 2.2 pounds
that's quite a meal
we can get a kilo delivered here on the beach in mulege
grande shrimp about $14usa
best shrimp we ever ate was in san felipe at the restruant-hotel up by the lighthouse
i wonder if its still open?
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Alan
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| Quote: | Originally posted by Bob and Susan
kilo = 2.2 pounds
that's quite a meal
we can get a kilo delivered here on the beach in mulege
grande shrimp about $14usa
best shrimp we ever ate was in san felipe at the restruant-hotel up by the lighthouse
i wonder if its still open? |
Rueben's?
In the 70's we bought a kilo and took it to Rueben's to cook for us. They just sauteed them in butter and garlic and served with rice, beans and
tortillas - Heaven.
In Memory of E-57
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beachbum1A
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I think the grande shrimp you're referring to Dorry are about 12-13 to a pound. In any case, I like the K.I.S.S. method.
Peel enough shrimp to cover the bottom of your skillet, leaving the tails on. (you need something to hold on to right?)
Squeeze fresh lime juice from a couple of limes over all the shrimp.
Turn on burner to med/high.
Pour about 1/ 2 inch of Tequila into pan.
When bottoms turn pink, turn each one over, turn the burner off and allow them to finish cooking.
Do not over cook.
Done!
[Edited on 11-24-2008 by beachbum1A]
Just do it!
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Udo
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| Quote: | Do not over cook.
Done! |
That is the best advice!
Depending on their size, shrimps should be cooked for less than a minute per side. They need to be cooked medium rare for best flavor and texture, and
that medium-rare stage is achieved when a little of the blue color is still there after cooking. Try melting some butter in a pot, clarify the butter
(clean off the scum on top and pour out the clear butter and leave the solids and discard them). Add whatever flavoring you wish to the butter, but it
MUST be maintained at 190 degrees temperature. Preferably use a cast iron pot for even heat distribution. Throw in a handful of 10-12
shrimps and in three minutes you'll have the best shrimp of your life. Try the same method with a lobster, but you will have to cut the shell in half
and use your hands to pull out the lobster meat in one piece. Stick a wooden skewer in the center to keep the lobster from curling and poach the
lobster for 5-8 minutes depending on the size. In my catering business we use an immersion poacher.
ENJOY!
Udo
Youth is wasted on the young!
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dorbaja
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Olive oil (extra virgin, of course), LOTS of garlic, quickly saute shrimp, add hoisin sauce to finish, squeeze a bit of lime: YUMMY!!!!
NAMASTE
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woody with a view
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| Quote: | Originally posted by Bob and Susan
kilo = 2.2 pounds
that's quite a meal
we can get a kilo delivered here on the beach in mulege
grande shrimp about $14usa
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these guys hooked us up with a large freezer bag full of grandes for $20....only problem was we asked them to leave the head on (we use the heads in a
Peruvian recipe) but they didn't.
edit: foto, bruto!
[Edited on 12-12-2008 by woody in ob]
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