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bajajudy
Elite Nomad
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Location: San Jose del Cabo,BCS
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Paula, yes, the Kosher salted ice water works on shrimp with the shells on.
I made aquacate relleno con camarones last night and they were plump and delicious. Boiled them in a beer and Bay Seasoning for max 3 minutes.
[Edited on 7-12-2007 by bajajudy]
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oldhippie
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One of my mexican seafood restaurant favorites:
Camarones Costa Azul: Shrimp stuffed with marlin and cheese, wrapped with bacon, sautéed in a variety of spices.
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DENNIS
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| Quote: | Originally posted by oldhippie
One of my mexican seafood restaurant favorites:
Camarones Costa Azul: Shrimp stuffed with marlin and cheese, wrapped with bacon, sautéed in a variety of spices. |
That sounds good Olconnoiseur. Is there any distinct identifiable flavor available through that mixture or is it something new and delicious?
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oldhippie
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The bacon is a bit overpowering. Use small strips if you whip 'em up yourself.
Just ask for them if they're not on the menu. The cook will probably know how to make them.
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elizabeth
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Location: Loreto, BCS
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Since this thread has come back to life, here's my 2 pesos...I try to get trap caught prawns, or others that haven't totally trashed the ocean or
destroyed mangroves to be farmed...and that's the end of the soapbox...but, trap caught live prawns with head on are really the best!
Judy is right about a short brining, it really keeps the prawns moist, but it does work with salt other than kosher if you don't have it, just
dissolve it well and don't let the shrimp sit in it very long or they'll get tough.
I slowly cook finely chopped garlic in oil in a saucepan until it is just starting to get golden, then I put thinly sliced guajillo chile rings in the
oil until it turns slightly orange and the garlic is golden. Strain the chile rings and garlic out of the oil. Put the oil in a frying pan, toss in
the prawns, shells and heads and all, sprinkle with coarse salt, add the juice of a lime or two, and cook until done. Using a slotted spoon, take
them out of the frying pan and toss with the reserved garlic and guajillo rings. If you do it this way, you won't ever end up with overcooked and
bitter garlic. If you really want to be decadent, throw in a tablespoon or so of butter at the end of the cooking!
This is a messy dish...you have to suck all the garlic and salt off of the shell before peeling!
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Al G
Ultra Nomad
Posts: 2647
Registered: 12-19-2004
Location: Todos Santos/Full time for now...
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Mood: Wondering what is next???
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OK please tell me how you would prepare this Baja size....Wish I had taken the picture before they were shelled 
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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bajabound2005
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The key to shrimp is the quick cook -- here is a sure-fire recipe - what you do with it after that is all in the imagination. This is from Cook's
Illustrated (America's Test Kitchen). The sugar, btw, helps bring out the natural sweetness of the shrimp and helps in browning.
Pan-Seared Shrimp
The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not
available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.
2 tablespoons vegetable oil
1 1/2 pounds shrimp (21/25 count), peeled and deveined
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
lemon wedges , if desired
Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of
shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and
let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp;
after second batch has stood off heat, return first batch to skillet along with your choice of flavorings (see below) and toss to combine. Cover
skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.
Options:
Garlic-Lemon Butter
3 tablespoons unsalted butter , softened
1 medium clove garlic , minced
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley leaves
1/8 teaspoon table salt
Before you cook the shrimp, beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt
until combined. Set aside.
Chipotle-Lime Glaze
1 chipotle chile en adobo , minced
2 teaspoons adobo sauce
4 teaspoons brown sugar
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves
Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl. Add to shrimp pan when you put the
[Edited on 7-14-2007 by bajabound2005]
Friends don't let friends drink white zinfandel.
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bajaguy
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Location: Carson City, NV/Ensenada - Baja Country Club
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Shrimp
I think my best recepie is to go to bajabound's house!!!
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beachbum1A
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Location: Punta Banda, BC
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I second that idea Bajaguy!
Just do it!
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Cypress
Elite Nomad
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Location: on the bayou
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Fresh Shrimp! Have dragged a shrimp trawl for a mile or two, picked thru
all the by-catch and watched the scales as the buyer subtracted the "water weight" from the total. Shrimp cooked in any way are hard to beat.
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bajabound2005
Ultra Nomad
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OK, Beachbum1a and Bajaguy -- we'll do a few samples on Saturday! Still searching through my stacks of recipes for another one -- vanilla,
orange...and shrimp. To die for delicious. It was from a newspaper. Clipped it from a series of recipes with vanilla - made it a few times, stuck
the clipping in a cookbook (of which I have far too many); found all the other recipes from that series in my stack of "to be filed" - but not that
one!
[Edited on 7-15-2007 by bajabound2005]
Friends don't let friends drink white zinfandel.
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bajaguy
Elite Nomad
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Location: Carson City, NV/Ensenada - Baja Country Club
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Mood: must be 5 O'clock somewhere in Baja
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Not all who wander are lost.......but all those who are lost may wander....or is that wonder???
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bajadock
Super Nomad
Posts: 1219
Registered: 12-20-2006
Location: Punta sur de \'Nada
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BAJABOUND,
What's the # of your house again at Baja Country Club??? My parents have been reading and have chartered a bus for 100 of their closest friends for
your event! They are looking forward to sprawling out in their sleeping bags for the overnighter, too.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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That's Bajaguy, mi amigo.
They have room for thousands on the fairway in front of their house. Bring'em on.
[Edited on 7-15-2007 by DENNIS]
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bajadock
Super Nomad
Posts: 1219
Registered: 12-20-2006
Location: Punta sur de \'Nada
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Back on topic, and sauce guy that I am, boiled shrimp tonight with a variety of spices and now dipping them in a chipotle lime sauce, accompanied by
the Noche Bueno beer, courtesy of Bajaguy/Bajablonde. Simplest is best.
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bajabound2005
Ultra Nomad
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Location: Punta Banda, BCN
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Well. that Noche BuenA (I'm pretty sure Noche es feminino) must have an expiration date and that would be over and done with....Noche Buena is
Christmas Eve, Doc!!! And it's Bajaguy at the BCC, we're in RP!!!! Don't drink any more of that Noche Buena!
Friends don't let friends drink white zinfandel.
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bajamigo
Super Nomad
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Location: Punta Banda, BC
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I love sticklers. I should have married one. But wait a minute.....
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bajaguy
Elite Nomad
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Location: Carson City, NV/Ensenada - Baja Country Club
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Hey BB
That beer is bottle aged!!!!...and it's still good. Had two last night!!
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Cypress
Elite Nomad
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Location: on the bayou
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Fried shrimp, boiled shrimp, shrimp gumbo, shrimp and anything you can mix with 'em.
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bajaandy
Senior Nomad
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Location: North County
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My personal fav is Tequilla shrimp on the grill. Place the shrimp on some foil on the grill, squeeze on some lime juice and douse with a liberal
amount of tequilla. Simple and excellent flavor.
subvert the dominant paradigm
"If you travel with a man, you must either fall out with him or make him your good friend."
JBL Noel
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