From The Admirals Kitchen!
JC,s Baja Shrimp Scampi with Linguini!!
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Watch how to make this recipe.
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
JC,s Baja Grilled Shrimp Tacos and Avocado Salsa!!
These shrimp tacos are perfect for a casual and fun summer dinner party. You can prepare most of the recipe ahead of time, then just fire up the grill and lay out all of the components for everyone help themselves. It’s one of those recipes with a long list of ingredients but please don’t let that discourage you; they are truly very quick and easy to make! As with all of my shrimp recipes, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel. Begin by making the avocado salsa. Combine the garlic, shallot and jalapeño pepper in a food processor and process until finely minced. For the jalapeño pepper, I like to cut the flesh off the seeds and stem, leaving the spiciest part of the pepper behind. Of course, if you like more heat, throw in some of the seeds. (If you touch the seeds, just be sure to wash your hands well and avoid touching your eyes.) Next, seed and chop the tomato and add it to the jalapeño mixture Cut a grid into the avocado, then use a soup spoon to scoop out the chunks. Add the avocado to the jalapeño mixture, along with the salt, fresh lime juice and chopped cilantro. Stir to combine. When you taste it, you might worry it’s too spicy but, rest assured, it’ll be perfect combined with the shrimp and fixins in the tortilla. It’s not intended to be eaten on its own like guacamole. Next, toss the shrimp with olive oil, chili powder, salt and a hint of cayenne pepper. Grill the shrimp over medium heat. The reason I use large shrimp for this recipe is so that they don’t fall through the grates. If you’re worried your shrimp will slip through, you can always thread them on skewers or just cook them indoors in a saute pan. Either way, be careful not to overcook them — they only need a minute or two per side. Finally, heat the tortillas on the grill or in the microwave, and assemble the tacos with all the fixins. Serve with Margaritas and enjoy!
For the Salsa
· 1 small shallot
· 1 jalapeno pepper, quartered and seeded
· 2 garlic cloves, peeled
· 1 tomato, seeded and chopped
· 1 avocado, peeled, seeded and cut into chunks
· 3/4 teaspoon salt
· 1 tablespoon fresh lime juice, from half a lime
· 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
For the Shrimp
· 1-1/2 tablespoons olive oil
· 1-1/2 teaspoons chili powder
· 1/2 teaspoon salt
· Scant 1/8 teaspoon cayenne pepper
· 1-1/2 pounds large or extra large shrimp, peeled and de-veined
· 8 – 10 six-inch corn or flour tortillas
· Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
· 2 limes, cut into wedges, for garnish
· Approximately 1 cup sour cream, for garnish
1. Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
2. Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 – 2 minutes per side. Cover to keep shrimp warm.
3. Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.)
4. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.
JC,s Baja Tequila Sunrise!!
The Tequila Sunrise is a cocktail made of tequila, orange juice, and grenadine syrup and served unmixed in a tall glass . The modern drink originates from California in the early 1970s, after an earlier one created in the 1930s in Arizona. Wikipedia
Main alcohol: Tequila
Ingredients: 3 oz (6 parts) Orange juice, 1 1/2 oz (3 parts) Tequila, 1/2 oz (1 part) Grenadine syrup
Preparation: Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Do not stir. Garnish and serve.
Served: On the rocks; poured over ice
Standard garnish: Orange slice, Cherry
Drinkware: Collins glass
BEWARE: 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 http://youtu.be/tSXN6pifQyQ
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