Puerto Rican Rum Glazed Jumbo Shrimp With Crispy Onions And Avocado Salad Food

CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)

Steps:

• Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
• Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
• Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.

PUERTO RICAN SHRIMP WITH CRISPY ONIONS & AVOCADO SALAD

Steps:

• To prepare shrimp, add all ingredients except shrimp to a small saucepan.
• Heat to a boil and reduce by one-half.
• Let cool, add shrimp, and marinate for two hours.
• Cook the shrimp on a grill on in a grill pan for about a minute on each side (shrimp should just lose their translucency)- keep shrimp warm.
• Next prepare crispy onions.
• Heat oil in a deep fat fryer; soak onions in buttermilk, then dredge them in flour, and then fry in hot oil.
• Drain well and keep warm.
• To assemble dish, place fried onions in center of plate.
• Add three avocado slices to corners of plate, and place shrimp on avocado slices.
• Serve while warm, garnished with lemon and cilantro leaves.

SPICY SHRIMP AVOCADO SALAD

Steps:

• Prepare salsa ahead as follows:.
• Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
• Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
• Whirl until only a few lumps remain.
• Chill thoroughly.
• For the Salad:.
• Cut up shrimp in bite size pieces and place in a medium bowl.
• Add fresh lemon juice and let it stand for about 5 minutes.
• Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
• Serve salad in tostada shells and dress with salsa over the top.

ENSALADA DE CAMARONES (PUERTO RICAN SHRIMP SALAD)

Steps:

• Peel and cut potatoes in cubes.
• In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
• Cook until potatoes are tender; drain and cool.
• Chop shrimp and pimentos into small pieces.
• In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
• Garnish with olives in the form of a clock (with one at each hour and one in the middle).
• Chill before serving.