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Sunday, April 2, 2023
One Good Thing: how to make the best garlic shrimp
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One Good Thing: how to make the best garlic shrimp
In Mexico, you can find garlic shrimp — camarones al ajillo — on menus everywhere; it’s a ubiquitous dish served in seafood restaurants coast to coast (and in between).
It’s simple to make, but like most recipes with just a few ingredients, it can easily go wrong.
Arguably, the most common mistake is overcooking the shrimp, resulting in tough, leathery, flavorless lumps no one wants to eat. No matter their size, shrimp cook in minutes (or less!). The flesh will turn from grey to white that’s tipped with pink, which means that they’re done and need to be removed from the heat.
The other challenge with this dish is cleaning the raw shrimp — always kind of a hassle. At some of the fish markets where I live, the shrimp vendors will clean the shrimp for you, but usually what you’re going to find are bags of flash-frozen shrimp with the heads off, which makes the process a little easier.
Purists will prefer them that way because as soon as the shrimp begins to die, the head releases enzymes that make the flesh mushy. That said, if the heads are still on, cut or break them off; same with the legs.
The shell can be peeled off in one piece and discarded, although in this recipe, we’ll be keeping them to infuse the oil with extra flavor. (They’re also great for making stock; seal them in a freezer bag and save for future use.) Tails can be kept on or twisted off, as you like.
Now for the gross part: deveining. Hold the shrimp in your left hand with the back side up. With a small, sharp knife, make a slit from end to end, about 1/8-inch deep.
It will split open, and you’ll see a dark blue or black “vein” (actually the digestive tract). Pull that out with the knife and discard. If you’re lucky, it will come out in one piece. I like to do this under running water.
Once the veins are removed, rinse the shrimp well under running water, discarding any veiny bits that may surface. If you’re not using them right away, set the shrimp in a bowl of cold ice water until you’re ready.
Another method is to use a fork to slit the back and pull out the vein with one smooth move. That’s never worked for me, but feel free to give it a try.
For more info about buying, cleaning and cooking with shrimp, go here.
I always try to time making shrimp dishes with garbage night so I can get rid of the shells quickly. Otherwise, I wrap them tightly in two plastic bags before putting them in the trash; in the hot summer, I sometimes put the wrapped shells in the freezer until they can go out in the trash.
What makes this dish stand out? Not the amount of garlic, although that’s certainly part of the flavor profile. What takes this dish to the next level is that you’re going to infuse the oil with a rich shrimp essence you don’t get by just sautéing the camarones in the oil for the few minutes required to cook them. It’s a small additional step that’s well worth the little bit of extra time it takes.
The Best Garlic Shrimp
- 12 cloves garlic
- 1 lb. large shrimp, peeled and cleaned, shells reserved
- ½ cup extra-virgin olive oil
- Salt (Kosher if you have it)
- ¼ tsp. baking soda
- Pinch red pepper flakes, or a 1-inch piece dried guajillo chili
- 1½ tsp. sherry vinegar OR red wine vinegar and a pinch of sugar
- 2 Tbsp. chopped fresh parsley
Finely mince four garlic cloves and place in a large bowl. Smash four more of the cloves under the flat side of a knife and place in a large skillet. Thinly slice the remaining four cloves and set aside.
In the bowl with the minced garlic, add shrimp, 3 Tbsp. olive oil, ¾ tsp. salt and baking soda. Toss to combine thoroughly. Set aside at room temperature.
Add shrimp shells, remaining olive oil and pepper flakes to skillet with smashed garlic. Set over low to medium-low heat and cook, stirring occasionally, until the shells are deep ruby-red, the garlic is pale golden brown and the oil is intensely aromatic, about 10 minutes. The oil should be gently bubbling the whole time, but don’t let the garlic burn.
When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
Return flavored oil to skillet and heat over medium-high until shimmering. Add sliced garlic and cook, stirring constantly, until garlic turns a pale golden brown, barely 1 minute. Stir in shrimp, tossing and stirring constantly until barely cooked through, about 2 minutes.
Add vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately over rice, or use as a filling in tacos, quesadillas or burritos.
Janet Blaser is the author of the best-selling book, Why We Left: An Anthology of American Women Expats, featured on CNBC and MarketWatch. She has lived in Mexico since 2006. You can find her on Facebook.
These are the 15 cleanest beaches in Oaxaca for Easter, according to Cofepris THE UNIVERSAL Oaxaca ... in Puerto Ángel the beaches: La Principal, Panteón, Zipolite, as well as in Puerto Escondido: Puerto Angelito, Carrizalillo, Marinero, Zicatela, ...
| Estas son las 15 playas de Oaxaca más limpias para Semana Santa, según la Cofepris ... en Puerto Ángel las playas: la Principal, Panteón, Zipolite, así como en Puerto Escondido: Puerto Angelito, Carrizalillo, Marinero, Zicatela, ... |
Oaxaca de Juárez.- The Federal Commission for the Protection against Sanitary Risks (Cofepris) qualified 15 beaches in the Coastal region of Oaxaca as suitable for recreational use, reported the Health Services (SSO).
Prior to the next holiday period of Holy Week 2023, the agency analyzed seawater at 17 sampling points in three main tourist destinations: Huatulco, Puerto Escondido and Puerto Ángel, in order to "obtain the geometric mean and generate a statistical value that makes it possible to indicate whether or not a beach represents a risk to the health of bathers”.
According to the results, in the municipality of Santa María Huatulco the beaches Maguey, Bahía Santa Cruz, La Entrega, Chahué, La Bocana, Tangolunda; In Puerto Ángel the beaches: Principal, Panteón, Zipolite, as well as in Puerto Escondido: Puerto Angelito, Carrizalillo, Marinero, Zicatela, Principal and Bacocho, comply with the safety guidelines established by the World Health Organization (WHO), for what are considered “safe and clean” for this next vacation period.
With community lifeguards, they enlist in spas in the Oaxaca Basin to receive Holy Week
With community lifeguards, they enlist in spas in the Oaxaca Basin to receive Holy Week
In this regard, the Oaxaca Health Services specified that the program aims to "identify risks to the health of the native population of these localities, as well as national and foreign tourists, taking into account the concentration of enterococci."
Official data indicates that for a beach to be considered safe it must have a maximum permissible limit of 200 enterococci, the most probable number per 100 milliliters (NMP/100 ml) of seawater, in accordance with criteria established in official regulations.
That is why monitoring the quality of water for recreational use "is a primary factor in reducing the risks to the well-being of families that use the beaches, reducing the risk of suffering from digestive, respiratory, skin diseases, conjunctivitis among others, especially on the eve of holiday periods, when the influx of people increases, ”says the agency.
Ponzi scheme vanishes Oaxacan savings with false investment fund; there are 5 affected
Ponzi scheme vanishes Oaxacan savings with false investment fund; there are 5 affected
For this reason, as part of the surveillance prior to the Easter period, the SSOs, through Sanitary Jurisdiction No. 4 Costa, took samples of seawater, which were analyzed at the State Public Health Laboratory, according to the methodology established by Cofepris.
"The population is urged to collaborate to care for and maintain the cleanliness of the beaches, since this work is a responsibility of all of us," he concludes.
RELATED TOPICS
Clean beaches
Oaxaca de Juárez.- La Comisión Federal para la Protección contra Riesgos Sanitarios (Cofepris) calificó como aptas para uso recreativo 15 playas en la región Costa de Oaxaca, informaron los Servicios de Salud (SSO).
Previo al próximo período vacacional de Semana Santa 2023, el organismo analizó el agua de mar en 17 puntos de muestreo de tres principales destinos turísticos: Huatulco, Puerto Escondido y Puerto Ángel, con la finalidad de “obtener la media geométrica y generar un valor estadístico que permita señalar si una playa representa o no un riesgo para la salud de las y los bañistas”.
Según los resultados, en el municipio de Santa María Huatulco las playas Maguey, Bahía Santa Cruz, La Entrega, Chahué, La Bocana, Tangolunda; en Puerto Ángel las playas: la Principal, Panteón, Zipolite, así como en Puerto Escondido: Puerto Angelito, Carrizalillo, Marinero, Zicatela, Principal y Bacocho, cumplen los lineamientos de seguridad establecidos por la Organización Mundial de la Salud (OMS), por lo que se consideran “seguras y limpias” para este próximo periodo vacacional.
Al respecto los Servicios de Salud de Oaxaca precisaron que el programa tiene como objetivo “identificar riesgos para la salud de la población originaria de estas localidades, así como de turistas nacionales y extranjeros, tomando en consideración la concentración de enterococos”.
Los datos oficiales indican que para que una playa se considere segura debe tener un límite permisible máximo de 200 enterococos, número más probable por cada 100 mililitros (NMP/100 ml) de agua de mar, de acuerdo con criterios establecidos en la normatividad oficial.
Es por ello que vigilar la calidad del agua para el uso recreativo “es un factor primordial para disminuir los riesgos al bienestar de las familias que hace uso de las playas, disminuyendo el riesgo de sufrir enfermedades digestivas, respiratorias, de la piel, conjuntivitis entre otras, sobre todo en víspera de los periodos vacacionales, cuando aumenta la afluencia de personas”, señala la dependencia.
Por ello, como parte de la vigilancia previa al periodo de Semana Santa, los SSO, a través de la Jurisdicción Sanitaria No. 4 Costa realizó la toma de muestras de agua de mar, las cuales fueron analizadas en el Laboratorio Estatal de Salud Pública, de acuerdo con la metodología establecida por la Cofepris.
“Se exhorta a la población a colaborar para cuidar y mantener la limpieza de las playas, ya que esta labor es una responsabilidad de todas y todos”, finaliza.
Conoce las playas de Oaxaca que son hermosas y baratas - Top Adventure Top Adventure Zipolite invita a los turistas a vivir una experiencia nueva, la cual comienza dando la oportunidad de estar completamente desnudos, además de ...
| Conoce las playas de Oaxaca que son hermosas y baratas - Top Adventure Zipolite invita a los turistas a vivir una experiencia nueva, la cual comienza dando la oportunidad de estar completamente desnudos, además de ...  |
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