Recipes

Shrimp, Puerto Vallarta Style

Shrimp, Puerto Vallarta Style

Camarones Vallarta For consecutive years, I arranged a special week for cooks in Puerto Vallarta. We stayed in beautiful seaside villas, and cooked, dined out, shopped, and lazed in the sun. During one of our cooking sessions, this shrimp dish evolved.
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Equipment

  • toothpicks
  • small skillet

Ingredients

Makes 4 servings

Instructions

  • In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and ¼ teaspoon of the salt, stirring, until the shrimp are pink, 3 to 4 minutes.
  • Remove the shrimp to a bowl, cover and refrigerate.
  • Reserve the skillet for the sauce.
  • In a small skillet, heat the vinegar until warm.
  • Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
  • Remove the anchos then put them in a blender with the oregano, onion, sugar, and hot tap water.
  • Discard the vinegar.
  • Blend to a smooth purée.
  • Heat the same skillet used for cooking the shrimp, and cook the puréed chile mixture, stirring, until thickened, about 5 minutes.
  • Transfer to a bowl and cool.
  • To serve, pool the sauce on a serving plate.
  • Arrange the shrimp in an overlapping pattern on the sauce.
  • Scatter cilantro on top.

Notes & Wine Advice

Serve as an appetizer with toothpicks.
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Course; Appetizer / Fish
Cuisine; Mexican

Shrimp Salpicón

Shrimp Salpicón

A salpicón is made of ingredients that are diced or chopped into small pieces and mixed with a dressing or sauce. Serve this shrimp salpicón on crisp corn tortilla chips, or use as a filling for soft tacos. I also toss the salpicón with baby greens and a little olive oil for a new style salad.
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Ingredients

Makes 8 to 10 appetizer servings

Instructions

  • Cook the shrimp in boiling water to cover until pink and curled, about 3 to 4 minutes.
  • Drain and cool under running water.
  • Chop the shrimp into 1⁄4-inch pieces.
  • Put them in a medium glass or stainless steel bowl.
  • Dice the roasted poblano chiles into 1⁄4-inch pieces and put them in the bowl with the shrimp.
  • Add the remaining ingredients and toss well to mix.
  • Cover and refrigerate until cold, about 1 hour.
  • Serve.
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Course; Appetizer / Fish
Cuisine; Mexican

Chilled Shrimp in Cilantro Salsa

Chilled Shrimp in Cilantro Salsa

Camarones Frio en Salsa de Cilantro Cold shrimp presented with a lively salsa makes for a simple but crowd-pleasing appetizer.
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Ingredients

Makes 6 as an appetizer

  • 1 pound medium shrimp peeled and deveined (18 to 22)
  • 1 serrano chile stemmed, veins removed, and chopped with seeds
  • 1 small garlic clove thinly sliced
  • 1 green onion chopped
  • ½ cup lightly packed fresh cilantro
  • 1 tablespoon unseasoned rice vinegar
  • ¼ cup olive oil
  • ¼ teaspoon salt or to taste

Instructions

  • In a large saucepan, bring to a boil about 2 quarts of water.
  • Add the shrimp, reduce heat to low, and cook the shrimp until pink and curled, about 3 to 4 minutes.
  • Drain the shrimp under cold running water and put them in a large bowl.
  • In a blender, purée as smooth as possible the serrano, garlic, onion, cilantro, vinegar, and oil.
  • Season with salt.
  • Put about 2 tablespoons sauce in the bowl with the shrimp.
  • Toss well to coat.
  • Arrange the shrimp on a serving platter in even rows.
  • Put the remaining sauce in a small bowl for dipping.
  • Serve the shrimp with cocktail picks and the remaining sauce.
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Course; Appetizer / Fish
Cuisine; Mexican

Shredded Shrimp Appetizer

Shredded Shrimp Appetizer

Antojito de Camaron Deshebrado
Mazatlán, on the Pacific coast, attracts many tourists. The busy harbor is home to lots of shrimp boats and the restaurants reflect the abundance. At El Shrimp Bucket (a name anyone can understand), a festive place, shrimp is offered in just about every possible way, such as this tasty mixture to eat with chips or to roll up in a warm corn tortilla.
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium white onion finely chopped
  • 1 medium garlic clove finely chopped
  • 2 medium tomatoes chopped
  • ¾ pound medium shrimp peeled, deveined, and very finely chopped (14 to 18)
  • 3 jarred pickled jalapeño chiles en escabeche, seeded and finely chopped
  • ¼ teaspoon salt or to taste
  • Lime wedges
  • warmed corn tortillas or tortilla chips

Instructions

  • Heat the oil in a medium skillet and cook the onion until softened, about 3 minutes Add the garlic and cook 1 minute.
  • Add the tomatoes and cook, stirring frequently, until the juices are reduced and the mixture is nearly dry, 3 to 4 minutes.
  • Add the chopped shrimp, jalapeños, and salt.
  • Cook until shrimp pieces are pink, 3 to 4 minutes.
  • Serve with lime wedges to squeeze over the shrimp when eaten with tortilla chips or soft, warm tortillas.
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Course; Appetizer / Fish
Cuisine; Mexican

Shrimp Ceviche

Shrimp Ceviche

Ceviche de CamaroneTraditionally, ceviche is "cooked" by the chemical action of the lime juice. (See Marinated Fish Cocktail.) Instead, for this ceviche the shrimp is briefly cooked in boiling water before marinating. People who are put off by the idea of eating raw fish like this method very much. Marinate the ceviche for 3 to 4 hours before serving.
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Ingredients

Makes 4 to 6 servings

  • 1 pound 16 to 20 large shrimp , peeled and deveined
  • 1 medium tomato chopped
  • ¼ medium white onion finely chopped
  • 1 jarred pickled jalapeño chile en escabeche, seeded and chopped
  • ½ cup coarsely chopped fresh cilantro
  • ¼ cup fresh lime juice
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground pepper or to taste
  • 1 large avocado Hass variety preferred, cut into 1⁄2-inch dice
  • 2 teaspoons olive oil

Instructions

  • Bring a medium pan of water to a boil.
  • Cut the shrimp crosswise into thirds.
  • Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
  • Drain immediately and cool under running water.
  • Put the shrimp in a glass or stainless steel bowl.
  • Add the tomato, onion, jalapeño, cilantro, lime juice, salt, and pepper.
  • Stir.
  • Cover and refrigerate 3 to 4 hours.
  • Shortly before serving, gently stir in the avocado and olive oil.

Notes & Wine Advice

Serve in small bowls, or cocktail glasses.
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Course; Appetizer / Fish
Cuisine; Mexican

Marinated Fish Cocktail

Marinated Fish Cocktail

Ceviche, while not originally of Mexican origin, is a classic spicy marinated fish cocktail found all along Mexico’s extensive coastlines. The dish consists of raw fish marinated in fresh lime juice, which “cooks” the fish by the chemical action of the acid in the lime juice. The ice-cold marinated fish is then mixed with the other ingredients to complete the dish. Only absolutely fresh fish should be used for ceviche. Red snapper, rock cod, and sea bass are typical choices, as well as scallops, because they are firm fish that keep their texture.
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Ingredients

Makes 4 servings

Instructions

  • rim the fish of skin and fat.
  • Remove all bones, and cut the fish into 1⁄2-inch pieces.
  • Put the fish in a glass bowl or jar.
  • Stir in the lime juice.
  • Cover and refrigerate until the fish becomes firm and opaque, about 2 hours.
  • Drain the fish and transfer to a medium bowl.
  • Add the remaining ingredients and stir gently to mix.

Notes & Wine Advice

Serve cold.
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Course; Fish
Cuisine; Mexican

Spicy Baked Shrimp

Spicy Baked Shrimp

Camarones Picanté al Horno
Serve these spicy oven-baked shrimp with crisp tortilla chips and ice cold beer or margaritas. Pure chili powders are sold in cellophane packages in the Mexican section of many supermarkets and Mexican markets.
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Ingredients

Makes 6 servings

Instructions

  • In a medium bowl, mix together all of the ingredients except the shrimp.
  • Add the shrimp and toss to coat completely.
  • Cover and refrigerate 1 hour or up to 6 hours.
  • Place the oven rack on the top level and preheat the oven to 500°.
  • Oil a baking sheet.
  • Remove shrimp from the refrigerator and place on the baking sheet in a single layer.
  • Bake shrimp until pink and curled, and opaque inside, 4 to 5 minutes.

Notes & Wine Advice

Serve hot or at room temperature.
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Course; Appetizer / Fish
Cuisine; Mexican

Meatballs in Almond Sauce

Meatballs in Almond Sauce

Albondigas en Salsa Almendra
Makes about 36 small meatballsToasted ground almonds are used to thicken and flavor sauces throughout Mexico. This recipe features small ground turkey meatballs blanketed with a traditional pale red almond sauce—a great dish for parties.
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Ingredients

Instructions

  • Prepare the almond sauce, then set it aside while making the meatballs.
  • In a large mixing bowl, mix together the egg, garlic, cumin, oregano, salt, and pepper.
  • Add the bread and the milk, and mix well until the bread is mushy.
  • Add the turkey and mix thoroughly.
  • (Mixture will be a bit sticky.
  • ) Form into small meatballs about 1-inch in diameter.
  • Reserve on a plate.
  • Preheat the oven to 350°.
  • In a large nonstick skillet, heat the oil over medium heat, and brown the meatballs, turning frequently, about 4 to 5 minutes.
  • (Meatballs will not be completely done.
  • ) Transfer to an ovenproof casserole dish.
  • Pour enough of the almond sauce over the meatballs to barely cover.
  • (Save extra sauce for another use.
  • ) Cover the casserole dish and put it in the oven for about 25 minutes, or until the sauce is bubbling and the meatballs are cooked through.

Notes & Wine Advice

Serve with toothpicks.
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Course; Nuts / Turkey
Cuisine; Mexican

Appetizer Meatballs

Appetizer Meatballs

Botana de Albondigas
One year, my husband and I rented a villa in Puerta Vallarta, and our delightful cook made these meatballs to dip into a spicy fresh tomato salsa, to accompany our cocktails. Here, little Mexican meatballs are simmered in broth instead of being fried. They are usually served warm with a fresh red or green salsa on the side for dipping.
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Equipment

  • toothpicks

Ingredients

Makes about 24 meatballs

Instructions

  • In a large bowl, mix all of the ingredients together, except the tomato sauce and broth.
  • With clean hands work the mixture together.
  • Add just enough tomato sauce to hold the mixture together, making it moist but firm.
  • Form into small meatballs 11⁄2-inch in diameter.
  • In a saucepan, bring the broth to a boil.
  • Reduce the heat to medium-low and add the meatballs.
  • Simmer about 25 minutes to completely cook meatballs.
  • Remove the meatballs to a serving dish.
  • Place a bowl of fresh salsa on the side.

Notes & Wine Advice

Serve with toothpicks.
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Course; Appetizer / Beef
Cuisine; Mexican

Stuffed Mushrooms with Ham

Stuffed Mushrooms with Ham

Hongos Rellenos con Jamon
Stuffed mushrooms are just the answer for a make-ahead party appetizer. This recipe is a twist on a snack of cooked mushrooms, onions, and chiles wrapped in corn tortillas that are sold by food vendors in central Mexico. It only takes a few minutes to finish the mushrooms under the hot broiler and they're ready to eat.
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Ingredients

Makes 16 appetizers

  • 16 medium brown cremini mushrooms wiped clean
  • 2 tablespoons olive oil
  • ¼ cup very finely chopped white onion
  • 2 ounces very finely chopped deli-style sliced smoked ham
  • 1 jarred pickled jalapeño en escabeche, seeded, veins removed, and finely chopped
  • ½ cup grated Monterey Jack cheese
  • 2 teaspoons mayonnaise

Instructions

  • Remove the stems from the mushrooms.
  • Finely chop the stems and reserve.
  • Rub the mushroom caps with about 1 tablespoon of the oil.
  • Heat a large nonstick skillet over medium heat and pan-roast the mushrooms, turning once until barely tender, 3 to 4 minutes.
  • Transfer to a baking sheet and set aside.
  • In a small skillet, heat the remaining oil and cook the onion and reserved chopped mushroom stems, stirring, 3 minutes.
  • Transfer to a medium bowl.
  • When cool, add the remaining ingredients and mix well.
  • Put about 1 rounded teaspoon of the ham mixture in each mushroom cap.
  • If made ahead, cover and refrigerate up to overnight.
  • To serve, preheat oven broiler and broil the mushrooms about 4 inches from the heat until hot and bubbly, 2 to 3 minutes.
  • (Watch carefully to prevent burning.
  • ) Serve at once.
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Course; Appetizer / Pork
Cuisine; Mexican