Camarones Saltados (Sautéed Shrimp) with Salsa Criolla and Coco-Rum
- ½ teaspoon Ancho chili powder
- ½ teaspoon ground Cumin
- ½ teaspoon Curry powder
- ½ teaspoon Cayenne pepper
- 4 small cloves of Garlic (minced to paste)
- ¼ Cup Olive oil
- 1 ½ lbs uncooked large Shrimp, peeled and deveined
- 1 medium red Onion, thinly sliced
- Salted water (4 cups of water + 2 tablespoons salt)
- ¼ cup fresh Lime juice
- 1 Tablespoon minced seeded red Jalapeño Pepper
- 1 Tablespoon finely chopped fresh Cilantro
- 1 large white Onion, sliced into thin wedges
- 2 medium Yukon gold potatoes, cut in thin wedges
- 2 Roma tomatoes, peeled and cut in wedges
- 2 tablespoons fresh Lime juice
- 4 Lime wedges
- 1 oz spiced Rum
- 1 oz Pineapple liqueur
- 2 oz young Coconut water
- 1/2 cup Crushed Ice
Directions for the Salsa Criolla:
- Soak sliced onions in salted water for 20 minutes.
- Drain completely and place in a small bowl; add lime juice, jalapeño pepper, and cilantro; toss to coat.
- Cover and chill for at least 1 hour or refrigerate overnight.
Directions for Marinade:
- Combine spices with garlic; gradually whisk in ¼ cup olive oil. Season marinade to taste with salt and pepper.
- Place uncooked shrimp in large re-sealable plastic bag and pour marinade into it.
- Seal bag; turn to coat and chill in the refrigerator for at least 30 minutes and up to 1 hour.
Directions for Sauté:
- In a medium saucepan, boil water, add salt and blanch potatoes for 4-5 minutes. Transfer to bowl with cold/iced water and let stand for 2-3 minutes. Drain and set aside.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until shrimp are almost opaque in center, about 2 minutes per side. Transfer to bowl.
- Add remaining 2 tablespoons of oil to skillet; sauté onions for 3 minutes over medium-high heat, stirring frequently. Add potatoes and tomatoes to skillet and cook until golden brown.
- Add salt and fresh ground pepper to taste and fresh lime juice. Return shrimp to skillet, toss to combine all ingredients. Serve immediately.
* Serve shrimp sauté on each plate with salsa criolla. Garnish with fresh cilantro leaves and serve with lime wedges.
IF YOU WANT TO GO THE EXTRA MILE:
Prepare your own shrimp stock. Buy fresh, shell-on shrimp. It’s cheaper! Peel and de-vein shrimp for the recipe and save shells to make shrimp stock at home. You can use it, instead of chicken stock, to make the quinoa later!
Brine your shrimp for better results. It will help infuse your shrimp with a ‘sea-like’ flavor and give you a great texture! Brine shrimp for 30 to 60 minutes in the refrigerator before marinading.
Directions for the Coco-Rum:
Shake and serve inside a capped young coconut with straw. Garnish with edible flower and lime wedge.
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