Good news about a new shrimp purchasing policy rolled out by Wegmans. So much so that i make two shrimp dinners in a row, somehow both with a latin twist.
Gambas y Setas from Casa Moro cookbook – oyster mushrooms and Belize shrimp, a new offer from Wegmans.
Excellent dish and can be made in less than 5mins – sear mushrooms, for about 1min on each side, add a bit of minced garlic and thyme, stir, then add shrimp and a generous splash of good sherry – i used amontillado…
The night before we had Camarones al Ajillo, with Creamed Hominy. Gulf shrimp, sauteed with garlic and guajillo chiles. Excellent and quick dish i found in a new mexican cookbook – Mod Mex by Scott Linquist. The only problem is the texture of chiles. They are cut into thin strips but first toasted in hot oil, and then supposedly should soften in the added stock. This doesn’t happen and they stay tough almost inedible. Which is probably expected since guajillo is notorious for its thick skin.
