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Thursday, July 5, 2012

CAMARÓN WITH GRILLED FRESHWATER SHRIMP IN ORANGE SAUCE RECIPE


Hipstamatic 29/30
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 

Ingredients



Vigorously Whisking the Sauce
Photo by: Lord-Williams
Shrimp:
1 ½ lb freshwater shrimp shelled and deveined
4 garlic cloves minced
4 tbsp chopped parsley
½ c virgin olive oil
½ tsp salt

Sauce:
½ head of garlic
6 oranges
2 lemons
¼ c honey
½  c butter or clarified lard
½ c olive oil
salt to taste


Garnish:
lemon wedges

Preparation

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. 


5 comments:

  1. I find this absolutely delicious and very appropiate for spring and summer. I imagine you have used those wonderful meaty fat Chilean or Peruvian shrimps. I think that for this recipe one must not make economies with the size of the shrimps: the bigger, the better. Instead, cook the actual "quisquillas" should be completely improductive and tiresome (just imagine peeling them), and cooked they should almost disappear into the pan. I thin Argentinian "gambones" could also do, as well as "langostinos". But please NEVER use those tiny micro shrimps they use for cocktails or Chinese rice!

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  2. You are totally right. The shrimp in the photo are Ecudorean from the Caribbean . At this time of year river shrimp are not available here. Although small shrimp were used, I totally recommend langostines - the bigger the better! As for preparing them, one batched is fine for one person because this recipe is so good one would not want to share them but hog them all for himself!

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  3. Perhaps we should explain the readers the differences between the kinds of shrimps we mention, even if it can be a little confusing, since terminology varies also in Spain and America. I'll try to put some order: from smaller to bigger:
    1)quisquillas or camarones (in Spain): the tiniest, almost like krill. They usually sell them already boiled, in the fishermonger, or even in the street (Andalusia) or the beach (North of Spain in my lucky childhood). ou simply pick them up and eat them with the skin throwing out the head. But in Malaga they also fry them and they are so tender you can also eat the head.
    2) gambas: they are of different sizes and consistences. In Southamerica they are called "camarones".
    3) langostinos: bigger and with a firmer meat.

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  4. How could I forget the well-known proverb?
    "Camarón que no nada se lo lleva la corriente": literally: the shrimps that doesn't swim is taken away by the tide, to indicate one have an active attitude in life.

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  5. That proverb in English is: Sleeping shrimp get taken with the tide.

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