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la manzanilla costa alegre pacific coast mexicoSomething fun

Tequila Shrimp

1 1/2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema or sour cream
1 scallion, thinly sliced
Accompaniment: rice

Yield:  Makes 4 servings

Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.

Recipe courtesy of Gourmet
Coconut Flan
1 C granulated sugar
1 Can (14oz) sweetened condensed milk
1 C canned light coconut milk
4 eggs
1/2 tsp each, vanilla extract and coconut extract
1/2 C toasted coconut (optional)

Heat oven to 325*

Place sugar in medium heavy bottomed saucepan and pour 1/3 cup water over it. Stir to dissolve. Bring to a boil over medium-high heat. Cook, without stirring for about 10 minutes until amber colored. Pour into a 9" glass pie plate. Swirl to coat bottom.

Blend condensed milk, coconut milk, eggs and vanilla and coconut extracts in a blender. Pour into prepared pie plate.

Place pie plate in large roasting pan. Add enough hot water to come halfway up side of plate. Bake at 325* for 45 minutes, until custard is just set. Transfer to wire rack and let cool. Refrigerate until completely chilled, 4 hours or overnight.

To serve, run a sharp knife around edge of custard. Invert onto a large plate, letting caramel run over top. Garnish with toasted coconut.


Recipe from Family Circle magazine.

Achiote-Seared Shrimp with Quick Habanero Pickled Onions
Yield:  Makes 4 servings

1/2 small package (3 1/2 ounces) prepared achiote paste (such as Yucateco, La Anita or Marin brand)

2 garlic cloves, peeled and roughly chopped

1/4 cup fresh orange juice

1/4 cup fresh lime juice

1 tablespoon vinegar

Salt

1 1/4 pounds (about 24 pieces) large shrimp, peeled, leaving tail and final segment intact

For the onions:

1 large red onion, thinly sliced

1 small habanero chile, stemmed, seeded and thinly sliced

1/4 cup fresh lime juice

For finishing the dish:

3 tablespoon olive or vegetable oil

Roughly chopped cilantro or parsley, for garnish

Directions

1. Marinate the shrimp. Break the achiote paste into a blender jar and add the garlic, orange and lime juices, vinegar and 1/4 teaspoon salt. Blend until smooth. Pour over the shrimp, cover and refrigerate 30 minutes.

2. Prepare the onions. In a small bowl, combine the onion, habanero (or as much of it as you think you’ll like), lime and 1 scant teaspoon salt. Cover and let stand until the shrimp is ready. (If working ahead, the onions may be stored in the refrigerator, covered, for several days.)

3. Cook the shrimp. In a very large (12-inch) skillet, heat the oil over medium-high.

Recipe courtesy of Rick Bayless


 
 
 

Mango Guacamole

Ingredients:

4 avocados
2 mangos, diced
1 red onion, diced
1 bunch cilantro, chopped
1 red bell pepper, diced
1 olive oil
Salt and pepper

Instructions:

  1. Peel and remove the skin from the avocados. Place the avocados in a large bowl and crush them using a fork. Add the mangos, onion, cilantro, bell pepper, olive oil, and season with salt and pepper. Mix until well blended but chunky.
  2. To serve, place on a platter with your favorite dipping chips.

la manzanilla costa alegre pacific coast mexicoSpicy Margarita

Ingredients:

Sauza Hornitos tequila
spicy tequila
Grand Marnier®
sweet and sour mix
paprika
salt
lime powder
Serrano pepper

Preparation:

  1. Begin by adding ice into a pint glass.
  2. Pour in an ounce and a half of Sauza Hornitos tequila.
  3. Add a splash of spicy tequila and an ounce of Grand Marnier.
  4. Add the sweet and sour mix, then shake.
  5. Rim the glass with the paprika, salt, and lime powder.
  6. Garnish with a slice of Serrano pepper.

Recipe courtesy of Fine Living


 

 

 

 

 

 

 

 

 

 

 

 

 

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