Photo by: from Joe__M
quisquilla, L. Leander adspersus or Palaemon adspersus, Ar. al-rubayta, Eng. camaron, freshwater brine shrimp. They are that redder and smaller than a saltwater shrimp. They resemble crayfish. Technically, quisquillas are rockpool prawns but commonly called brown camarons. Aveznoar stated these are so small that no blood is visible. Ibn Zuhr related that they were found in the rivers around Seville and Béjaïa on the Barbery Coast (today Argelia), where Ibn Razīn lived from 1251-1252. Villena recommends that they be served whole without the heads. During the Middle Ages they were considered aphrodisiac. Avenzoar claimed that its nature is hot and moderately humid and that its substance is agreeable, not viscose. See langostino. [Benavides-Baraga's. Nueva-Clásica. 1995:157; Ibn Razīn /Marín. 2007:43; Ibn Zuhr/García Sánchez. 1992:63; OXF Eng Dict. II:BBC:802; and Villena/Calero. 2002:36:39a]
GRILLED FRESHWATER SHRIMP IN ORANGE SAUCE FROM THE ARCHIVES OF THE MEDIEVAL SPANISH CHEF
|Vigorously Whisking the Sauce|
Photo by: Lord-Williams
1 ½ lb freshwater shrimp shelled and deveined
4 garlic cloves minced
4 tbsp chopped parsley
½ c virgin olive oil
½ tsp salt
½ head of garlic
¼ c honey
½ c butter or clarified lard
½ c olive oil
salt to taste
|Shrimps Bathed in Orange Sauce - Absolutely Delicious!|
Photo by: Lord-Williams
For the shrimp:
Heat a frying pan. Add the olive oil. When hot add the garlic, parsley and salt. Stir the ingredients into a paste. Spoon the paste over the shrimp. Chill overnight.
Preheat grill. Grill shrimp for about 2 minutes or until pink, warm and toasted. Serve the shrimp in the sauce with lemon wedges as garnish.
For the sauce:
The night before, squeeze oranges and lemons. Put all the ingredients for the sauce except the butter or lard, olive oil and salt in a saucepan. Simmer over low heat for about ½ hr – 45 minutes until the juice is reduced to a caramel colored syrup and the garlic is soft. Put the sauce in a food processor and grind until smooth and creamy.
Melt the butter or lard. When melted, slowly add this to the sauce in the food processor on high speed or vigorously whisk. Add the olive oil drop by drop as if making mayonnaise beating non-stop. Add salt to taste. Cover and let sit overnight. Reheat the next day, whisk vigorously and pour over the shrimp. Sreve with lemon wedges as garnish.