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Loretana
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Registered: 5-19-2006
Location: Oregon/Loreto
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Your very best shrimp recipe, por favor
I found this recipe in an old "Bon Appetit" magazine, and it still gets rave reviews.
CAMARONES AL MOJO DE AJO
4 servings
3/4 cup olive oil
1/2 cup coarsely chopped white onion
3 (or more!) large garlic cloves, chopped
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 kilo uncooked large shrimp, shell intact, deveined
(Use your kitchen scissors to snip the back of the shell so you can remove the vein)
Puree 1/2 cup of the olive oil, onion, garlic, salt and pepper in blender until almost smooth.
Place the shrimp in a small bowl, stir in oil mixture and let marinate at least 1 hour. You want all the garlicky goodness to get into the shells.
Heat the remaining 1/4 cup olive oil in a large heavy skillet over high heat. Add shrimp with marinade and saute until the shrimp are opaque in the
center, about 4 minutes.
Divide shrimp and marinade from skillet among 4 plates and serve with your favorite Mexican rice, limon and pass lots of napkins around.
Sabroso!!
The shrimp have been looking good here in Loreto lately, nice fresh ones from the Pacific side for 120 pesos a kilo. 
[Edited on 11-1-2011 by Loretana]
"If you want to find the secrets of the universe, think in terms of energy, frequency and vibration."
-Nikola Tesla
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vandy
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I might have that beat:
Take your high-quality thick nonstick fry pan (or cast iron) and heat fresh chopped garlic with butter AND oil, enough to cover bottom.
Cover your large peeled shrimp in Contadina seasoned bread crumbs. No eggs or milk needed.
Turn your garlic/oil/butter pan to HIGH and when it starts smoking add shrimp.
Turn once. They're done in like 2 minutes.
If done correctly, the kitchen will be full of smoke and the shrimp will have a blackened crust.
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desertcpl
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YUM
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Russ
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Both sound really mouth watering! But if you add a couple of glugs of sherry to the shrimp before they enter the pan you'll get a real tasty surprise.
Bahia Concepcion where life starts...given a chance!
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Osprey
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Loretana, next time, with a very sharp knife cut the shrimp along the vein line but not quite all the way through at the head and tail, pull it open
from the center and it makes a nice ring. The eye eats first and somehow they just taste better to me that way.
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Bajahowodd
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I have a gripe. As noted in the picture posted.
Why are the tails still on? In my opinion, tail-on shrimp is fine as finger food, but I highly doubt that anyone here eats the tails. So, when cooked
in sauce, Etc., the shrimp should be devoid of the tails.
Recently ordered a combo of chicken and shrimp fajitas at a fairly classy restaurant. Really annoyed me that I had to pull tails off with my hands,
what with all the savory sauce. Messy.
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Loretana
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howodd....gripe all you please
The whole shell is still on, albeit split down the middle.
The point being to get down and dirty....
"what with all the savory sauce. Messy"
you get to the finger lickin' good stuff quickly! The tails are what you want to grab to pull the shell off.......
"If you want to find the secrets of the universe, think in terms of energy, frequency and vibration."
-Nikola Tesla
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Bajahowodd
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Different strokes, my friend. I don't eat my soup with my fingers either!
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tripledigitken
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The tail (and sometimes the entire shell and head) are left on because of the flavor they add to the dish. For a real treat take a fully cooked whole
shrimp and pull off the head and suck out the brains, now were talking.
Shrimp Diablo, at Meta Gourmet in Loreto (in case you don't want to cook) with tails on!
[Edited on 11-1-2011 by tripledigitken]
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Bajahowodd
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Ya Got Me Ken
| Quote: | Originally posted by tripledigitken
The tail (and sometimes the entire shell and head) are left on because of the flavor they add to the dish. For a real treat take a fully cooked whole
shrimp and pull off the head and suck out the brains, now were talking.
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I'm just a wuss. Head? Geez. I can't do the whole fish thing when its eye is staring at me.
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DanO
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Location: Not far from the Pacific
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| Quote: | Originally posted by Bajahowodd
| Quote: | Originally posted by tripledigitken
The tail (and sometimes the entire shell and head) are left on because of the flavor they add to the dish. For a real treat take a fully cooked whole
shrimp and pull off the head and suck out the brains, now were talking.
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I'm just a wuss. Head? Geez. I can't do the whole fish thing when its eye is staring at me. |
Then I guess you won't be having one of these bad boys. More for me. http://almostbourdain.blogspot.com/2011/01/crisp-fried-whole...
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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sanquintinsince73
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| Quote: | Originally posted by tripledigitken
The tail (and sometimes the entire shell and head) are left on because of the flavor they add to the dish. For a real treat take a fully cooked whole
shrimp and pull off the head and suck out the brains, now were talking.
[Edited on 11-1-2011 by tripledigitken] |
I do that with Crayfish.......
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Bajahowodd
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I eat lotsa finger food. Tacos with all kinds of ingredients. I've had all sorts of game. I just have a problem with having to use my hands with a
cooked dish that has all sorts of sauce in it.
I guess I'm a cazuelas kind of guy.
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tripledigitken
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Me too, and the whole state of Louisiana!
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Bajahowodd
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I'm all for jambalaya sans skeletal stuff.
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CP
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Personally I love the skeletal stuff. When I first read Loretana's post I thought YEAY SHELLS! I serve shell-on shrimp dishes depending on our
dinner guests. But when it is a peeled shrimp dish, I always make a small pot of rich shrimp stock from the shells to finish the sauce or soup dish
with all that flavor.
Ken's photo of the mudbugs made me wanna climb in.
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Loretana
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Location: Oregon/Loreto
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And kudos to Jesse for this shrimp ceviche recipe.......it's the absolute bomb!
I served this at a c-cktail party and the fans were swooning!
It's worth the trouble, and you learn some new techniques
http://forums.bajanomad.com/viewthread.php?tid=40790
Nobu Matsuhisa is jealous!
[Edited on 11-2-2011 by Loretana]
"If you want to find the secrets of the universe, think in terms of energy, frequency and vibration."
-Nikola Tesla
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Lindalou
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| Quote: | Originally posted by CP
Personally I love the skeletal stuff. When I first read Loretana's post I thought YEAY SHELLS! I serve shell-on shrimp dishes depending on our
dinner guests. But when it is a peeled shrimp dish, I always make a small pot of rich shrimp stock from the shells to finish the sauce or soup dish
with all that flavor.
Ken's photo of the mudbugs made me wanna climb in. |
well you better hurry only a couple of ears of corn left
and don't know what that white stuff is.
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UnoMas
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Shrimp Scampi
Ingredients:
Olive oil
Fresh garlic
Kilo of medium shrimp (shell removed to the last knuckle and tail in tact) and butter flied.
White wine (not sweet)
White pepper (Only so you don't see it in sauce)
Fresh lemon
Butter
Flour
Heat skillet and add olive oil and garlic, quick stir, add shrimp and cook just short of done (still a bit translucent) stirring constantly.
Add wine and cover, steam until the shrimp is fully cooked. Remove Shrimp, add butter, white pepper, and lemon juice. Return to heat and when the
butter starts to move on top of sauce throw in some flour (whisking constantly) to thicken. Pour sauce over shrimp and serve over pasta or rice. Drink
remaining wine and enjoy!
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Cypress
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| Quote: | Originally posted by tripledigitken
Me too, and the whole state of Louisiana!
Oh yea!!!
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