Aguachile is an ancient Mexican marinating technique for fish and seafood. This salad enhances incredibly the taste of the seafood, particularly the shrimp. The best way to serve Shrimp Aguacile is over Tostadas along with mashed avocados: spicy, fresh and tasty!
Barcelona is a city where I wish to live! I visited the Catalan Capitol for the first time in 1989, and since that journey, it was love at first sight, or better at first bite. Sun, sea, historical monuments and delicious food: I wouldn’t have it any other way! This city is magic, and I try to go back there whenever it’s possible. Here a short list of the best Catalan dishes and where I ate them during my last visit in Barcelona: enjoy!
Shrimp rice salad is one of my preferred recipes for summertime. Rice pilaf tossed with steamed shrimp, fresh coriander and spices is a thing that remembers me seaside and vacation. This is the perfect recipe to prepare in advance for a picnic on the beach! Even if it is possible serve this shrimp rice salad hot, I prefer taste it at room temperature or cold. Basmati is the rice I prefer for this recipe, but Arborio, Jasmine, brown or wild will work great as well, just remember to adjust time and cook technique depending the kind of rice.
Shrimp stock is one of the basic preparation I love keep on hand. A basic recipe useful in plenty of preparation: in my freezer can’t miss a jar and a ice cubes tray of shrimp stock. Here I decided to reveal my family recipe! Shrimp shell give a particular flavor to this broth. Lemon, vegetables and spices help to give bold taste.
These Sauteed shrimps are very easy to prepare, and tasty! I love serve them as appetizer, but they are great also as a snack, paired with beer or white wine. Furthermore, the sauteed shrimps are perfect for flavorful salads or sandwiches.
Next we have a common passion that ties Italy with the United States: shrimp! Big or small, we love them too, and like to cook and eat them in every way. My mind goes back in time and I become nostalgic…along the Tuscan seashore, grilled shrimp and a glass of Pinot Grigio…too bad both summer and Italy, for now, are far away…sigh! Today we’re preparing a linguine recipe with shrimps and a little secret ingredient that will make it creamy and tasty, but at the same time light. Cream, milk and flour banished, we will prepare a simple and revisited bisque with shrimp shells. Yes, I know, many of you just throw them out, but I assure you that from these “scraps” you will be able to extract a unique flavor that will make your dish simply delicious!