deguerre
somebody shut me the fark up.
Well, it was Shawn's birthday yesterday and we asked what he wanted us to cook for him. Seafood! So. I had always wanted to make the Devil's shrimp and this proved to be the perfect opportunity. I found a simple recipe here: http://www.lacocinadeleslie.com/2009/06/camarones-la-diabla.html and modified it a little bit.
I cut up seven Romas, about a quarter sweet onion, a package of green onions, minced five cloves of garlic, and rehydrated three Arbol and two Guajillo chilis in two cups of water with the maters. Added a little salt, three chipotles with about a tablespoon of the adobo sauce, and a squirt of lime juice. Brought that to a boil while sauteeing the onions and garlic in the butter and olive oil. Added those to the peppers and maters and took off the heat to let sit for an hour when it was pureed in a blender. This went back into the pot on simmer and reduced to about two thirds.
I also sliced red, yellow, orange and green bell peppers and marinated in some olive oil and Cavender's Greek Seasoning. Couple bunches of asparagus were also marinated in some olive oil, a little salt and pepper and lemon juice.
The shrimp are marinating for a little in olive oil, lime juice and s&p.
The scallops will be brushed with olive oil and dusted with s&p and some lemon pepper. So, all fairly simple. Redhot is making some crab wonton cups (Cream cheese, lump crab, chopped green onion and bread crumbs to fill wontons pressed into mini muffin pans). Those will be done in the oven, but everything else is for the grill.
Some pics so far.
These:
Became this:
Didn't get a pic of the green onions. Y'all know what those look like, right? :becky:
Check in later for updates, so this is an official tease. :thumb:
I cut up seven Romas, about a quarter sweet onion, a package of green onions, minced five cloves of garlic, and rehydrated three Arbol and two Guajillo chilis in two cups of water with the maters. Added a little salt, three chipotles with about a tablespoon of the adobo sauce, and a squirt of lime juice. Brought that to a boil while sauteeing the onions and garlic in the butter and olive oil. Added those to the peppers and maters and took off the heat to let sit for an hour when it was pureed in a blender. This went back into the pot on simmer and reduced to about two thirds.
I also sliced red, yellow, orange and green bell peppers and marinated in some olive oil and Cavender's Greek Seasoning. Couple bunches of asparagus were also marinated in some olive oil, a little salt and pepper and lemon juice.
The shrimp are marinating for a little in olive oil, lime juice and s&p.
The scallops will be brushed with olive oil and dusted with s&p and some lemon pepper. So, all fairly simple. Redhot is making some crab wonton cups (Cream cheese, lump crab, chopped green onion and bread crumbs to fill wontons pressed into mini muffin pans). Those will be done in the oven, but everything else is for the grill.
Some pics so far.
These:
Became this:
Didn't get a pic of the green onions. Y'all know what those look like, right? :becky:
Check in later for updates, so this is an official tease. :thumb:
op2:
