salsaology recipes

ingredient:

  • shrimp clear tag

  1. Mexican Shrimp Soup (Caldo de Camarones)

    Caldo de Camarones

    Caldo de Camarones

    Fresh seafood and shrimp is accessible throughout Mexico and a common ingredient in regional cuisines, especially in states that are along Mexico’s many ocean waters. This recipe is specific to the state of Nayarit whose breathtaking coast borders the Pacific Ocean.

    Although a common dish throughout the country, Caldo de Camarones has a history dating back to ancient Nayarit. It is well known that in pre-Colombian times the indigenous prepared Tlaxtihuilli, a complex, spicy, chile based thick soup with shrimp. Our recipe takes the best of both worlds; using ancient methods and modern ingredients to make a dish of what is more commonly prepared today. If you feel adventurous, and want to try something close to the ancient recipe, just add more SALSAOLOGY to this recipe until you get the thick consistency and spiciness of your preference.

    ingredients

    method

    1. Heat oil in a medium to large size pot over medium heat. Add onion and garlic and cook until translucent.
    2. Add 2 tbsp. of SALSAOLOGY to pot and mix. Then add can of tomatoes and continue to cook mixture for a few minutes, allowing flavors to incorporate.
    3. Reduce heat to low and pour vegetable stock into pot and stir well. Add salt to taste, if necessary.
    4. Allow stew to come to a low simmer and then add potatoes, carrots and cilantro sprigs. Cover pot and cook for approximately 15 minutes, or until potatoes are cooked through.
    5. Carefully place shrimp into pot and cook for an additional 4 minutes.
    6. Serve stew warm in bowls and garnish with optional ingredients: citrus pickled onions, avocado slices, jalapeno slices, and/or lime. Enjoy with warm corn tortillas.

    info

    Serves 4-6.

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  2. Grilled Shrimp

    GrilledShrimp 1

    Grilled Shrimp

    Grilled shrimp is always a crowd pleaser, but what is even better about this recipe is that it requires very little time and prep. The smoky and tangy flavors of our Ancho Chile & Tamarind Sauce will make this dish a stand out at your next backyard get together. Happy Grilling!

    method

    1. In a large glass bowl combine the shrimp with ¼ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce. Cover and refrigerate; allow shrimp to marinade for at least 30 -60 minutes.
    2. Preheat grill to a medium high.
    3. Thread 3 shrimp unto skewers. Season with salt and pepper to taste. Before grilling, brush shrimp with olive oil.
    4. Grill skewers, brushing them with remaining ¼ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce. Turn skewers once until shrimp are cooked through, about 1 ½ minutes per side. Brush with sauce once more before serving. Serve right away.

    Number of servings (yield): 4

     

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  3. Shrimp Cocktail

    Shrimp Ceviche Appetizer

    shrimp cocktail

    Quench the heat with this dish. Sunny days and warm evenings are the perfect backdrop for this citrusy and spicy shrimp ceviche. It’s fresh, light, and prepares the palate for the rest of your barbecue spread. Perfect to make ahead of time before your gatherings – it’s sure to be a crowd pleaser!

    ingredients

    • 6 tbsp. SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 3 c. Lime Juice, preferably fresh squeezed
    • 3 Garlic Cloves, minced
    • 1 lb. Medium Size Uncooked Shrimp, peeled and deveined, cut into pieces
    • 1 c. Red Onion, chopped
    • 1 c. Cucumber, chopped
    • 1 c. Cherry Tomatoes, halved or quartered depending on size
    • 1/3 c. Cilantro, chopped
    • 1 Medium Avocado, diced

    method

    1. Place shrimp in a bowl and add 2 c. of lime juice. Stir to coat and submerge all shrimp in lime juice. Cover bowl with plastic wrap and place in refrigerator until shrimp are a peachy rose color for approximately 1 hr. This process will cure the shrimp.
    2. In a small bowl, mix the remaining 1 c. of lime juice and the 6 tbsp. of SALSAOLOGY Ancho Chile & Tamarind Sauce. Set aside in refrigerator.
    3. Once shrimp have cured, drain lime juice into a separate receptacle and set aside.
    4. Add onion, cucumber, cherry tomatoes and cilantro to bowl with shrimp. Mix all ingredients together with a spoon.
    5. Add lime and sauce mixture to ceviche and mix well. Add salt and pepper to taste.
    6. Before serving, add diced avocado to ceviche.
    7. If you prefer a more, citrusy flavor, add some of the lime juice set aside from the curing to the ceviche mixture until you obtain the flavor desired. Also, if you prefer more spice, add more SALSAOLOGY by the tablespoon.
    8. Place in small bowls and serve with corn tortilla chips.

    info

    Serves 6 appetizers

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