Shrimp carpaccio, zucchini spaghetti and jalapeño marmalade

Really neat, a little off the box apetizer and a personal twist on Mexican aguachile de camarones



You should start with the marmalade, by placing seeded and deveined jalapeños in a sauce pan, cover them with an equal amount of sugar, a bit of lemon or lime juice and a small apple (grated, with skin...).
Let the mix simmer, on low heat, until peppers are really tender and the marmalade comes together.Cool and reserve.

With the help of a mandolin slice zucchini into spaghetti and ball them up on the plate.

Peel, devein and butterfly the shrimp and , placing them between pieces of food wrap, flatten them pounding them lightly with a weigh.

Place the shrimp atop the zucchini spaghetti, add some very thinly sliced onion, drizzle generously with lime or lemon juice, adjust S&P and sprinkle plenty of cilantro leaves.

Add a few grape tomatoes and dollops of jalapeño marmalade and you're in for a treat!

I suggest you serve it with  good totopos/ tortilla chips and an ice cold XX Amber....  Salud! ;  )


NOTE: since you're working with a raw protein be extremely clean  and sanitize throughly your knives, hands and cutting board before and during the preparation...

Seared yellowtail with shrimp "crudo" and kumquat citronette

A little out of the way recipe for a light, elegant and tangy appetizer that with the addtion of a few greens will turn into a great salad.

Start with the dressing; slice a few kumquats as thin as you can removing the seeds and reserving whatever juice they'll bleed.

Squeeze a few more and add the juice to the sliced fruit and the juice you reserved.

Mix in some extremely thin diced shallot, S&P, a bit of sugar to balance and some olive oil.

Peel and devein shrimp, slice them very thin and toss with the dressing.

Season the yellow tail "loin" with S&P and sear it quickly in an extremely hot skillet.

Slice it, arrange it on a plate and pour the shrimp and the dressing on it.

I like to serve it with a thin toast and a crispy green salad with some "exotic" fruit mixed in it.

Enjoy!

Baja shrimp brochette with Pimenton and rosemary

Skewer shrimp(head on) on rosemary sprigs ;
Very lightly coat with olive oil;
Place on grill (med/high heat) untill shrimp start turning pink;
Turn once and cook just enough to see the colour change on the flip side;
Put on serving plate and baste with dressing
( Extra virgen olive oil, a bit of smashed garlic,chopped fres parsley,S&P and Spanish smoked paprika )
Squeeze a bit of lemon, pour a glass of good Traminer and enjoy