{"id":8366,"date":"2015-08-31T11:20:33","date_gmt":"2015-08-31T17:20:33","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=8366"},"modified":"2015-08-31T11:20:33","modified_gmt":"2015-08-31T17:20:33","slug":"jcs-baja-shrimp-scampi","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2015\/08\/jcs-baja-shrimp-scampi\/","title":{"rendered":"JC,s Baja Shrimp Scampi!!"},"content":{"rendered":"

From The Admirals Kitchen!<\/strong>
\nJC,s Baja Shrimp Scampi!!<\/strong><\/p>\n

This quick scampi is perfect over pasta or by itself with fresh-squeezed lemon. It serves 2 as a main course and 4 as an appetizer; and it’s easy to double for a crowd.<\/p>\n

Ingredients<\/strong>
\n1 pound jumbo shrimp, shelled and deveined
\nKosher salt and freshly ground black pepper
\n2 tablespoons unsalted butter
\n2 teaspoons minced garlic
\n1\/4 cup dry white vermouth
\n1\/4 teaspoon grated lemon zest plus
\n1 tablespoon freshly squeezed lemon juice
\n2 teaspoons finely chopped flat-leaf parsley leaves<\/p>\n

Directions<\/strong>:
\nPut the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.<\/p>\n

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine. Divide the shrimp among plates or arrange on a platter and serve.<\/p>\n

\n

JC, s Baja Shrimp Alfredo!<\/strong><\/p>\n

INGREDIENTS<\/strong>
\nSERVINGS 4 UNITS US
\n– 1lb large shrimp<\/a>, shelled and deveined
\n– 1\u20444cup minced shallot <\/a>
\n– 2minced garlic<\/a> cloves
\n– 1\u20444cup butter<\/a>
\n– 1\u20442lb fettuccine pasta<\/a> cooked al dente
\n– 4large egg yolks
\n– 1cup half-and-half <\/a>
\n– 1\u20442cup freshly-grated parmesan cheese<\/a>
\n– 2teaspoons minced parsley <\/a><\/p>\n

DIRECTIONS<\/strong>
\n1. In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.
\n2. Reduce heat to moderately-low and stir in the fettucine.
\n3. In a bowl, beat together the yolks, half and half and the Parmesan.
\n4. Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn\u2019t curdle, about 3-4 minutes.
\n5. Do not let sauce boil.
\n6. Stir in parsley and salt and pepper to taste.<\/p>\n

\n

JC,s Baja Mojito Del Sol!!<\/strong><\/p>\n

This is a fabulous Mojito recipe that makes enough for 4 glasses. I usually double or triple the recipe and serve it in a glass pitcher that is garnished with mint leaves. Perfect for after your sportfishing trip party.This Mojito can be made with either white or gold rum but don’t leave out the bitters. \u00a1Vivas!<\/p>\n

INGREDIENTS<\/strong>
\nSERVINGS 4 UNITS US<\/p>\n

– 12 -15small fresh mint<\/a> sprigs, plus 4 more for garnish
\n– 1\u20444 cup sugar<\/a>, plus
\n– 2 tablespoons sugar<\/a>, sifted (can use superfine sugar)
\n– 1\u20442 cup fresh lime <\/a>juice, chilled
\n– 3\u20444cup white rum<\/a> or 3\u20444 cup golden rum<\/a>, chilled
\n– 8dashes Angostura bitters
\n– 2cups club soda, chilled
\n– crushed ice<\/p>\n

DIRECTIONS<\/strong>
\n1. In a large container or bowl, muddle mint with sugar until the mint is coarsely chopped and the sugar has turned a shade of green.
\n2. Add lime juice, rum and bitters and stir until sugar dissolves.
\n3. Strain into a small pitcher.
\n4. Pour into iced tea or mojito glasses that are filled about 1\/3 with crushed ice and top each drink with 1\/2 cup of the club soda. Garnish with mint sprigs and serve.<\/p>\n

BEWARE:<\/strong> Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http:\/\/www.jcsportfishing.com<\/a> http:\/\/youtu.be\/tSXN6pifQyQ<\/a><\/p>\n

\n

 <\/p>\n

\"jcs-sportfishing-cabo-logo2\"<\/a>Craig Leonard
\nCresta Del Mar Homesites\/Homes
\nCentury 21 Los Cabos Real Estate
\nEmail: caboluxuryhomes@gmail.com
\nWebsite: http:\/\/www.vacationrentalsloscabos.com<\/a>
\nCell\u00a0 Dialing From U.S.\/CAN Cell 011 52 1 624 160 9039
\nOffice Dialing From U.S\/CAN 011 52 624 145 8631
\nHome Dialing From U.S\/CAN 011 52 624 105 1458
\nDialing Locally Cell 044 624 160 9039
\nOffice Locally 145 8631
\nHome Locally 105 1458<\/p>\n","protected":false},"excerpt":{"rendered":"

From The Admirals Kitchen! JC,s Baja Shrimp Scampi!! This quick scampi is perfect over pasta or by itself with fresh-squeezed lemon. It serves 2 as a main course and 4 as an appetizer; and it’s easy to double for a crowd. Ingredients 1 pound jumbo shrimp, shelled and deveined Kosher salt and freshly ground black […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,597,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/8366"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=8366"}],"version-history":[{"count":1,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/8366\/revisions"}],"predecessor-version":[{"id":8367,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/8366\/revisions\/8367"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=8366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=8366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=8366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}