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Shrimp and Scallops in Garlic Sauce
Shrimp and Scallops in Garlic Sauce
This seafood dish is to die for and couldn’t be easier to make; ready in 8 minutes. Camarones y vieiras al ajillo are jumbo shrimp and scallops cooked in a rich garlic sauce. The sauce is made of butter, olive oil, crushed red pepper, parsley, and obviously a shit ton of garlic. The shrimp and scallops are sautéed in the sauce for 4 minutes, then plated; pouring the sauce over. You can eat these as an appetizer with fried plantains or as a main course with rice or pasta.
Ingredients
- 1 lb 16/20 count shrimp peeled and deveined
- 8 oz 10/20 count scallops
- 3 tbsp butter
- 5 tbsp olive oil
- 1 head garlic peeled and thinly sliced
- 1/2 tsp crushed red pepper
- 3 tbsp parsley chopped
- salt and cracked black pepper to taste
Instructions
- Melt the butter into the olive oil in a large sauté pan over medium low heat. Add in the garlic, crushed red pepper, salt and cracked black pepper. Sauté for 4 minutes, making sure to not burn the garlic.
- Increase the heat to medium high. Add the shrimp and scallops to the pan. Cook for 2 minutes.
- Flip the shrimp and scallops over. Cook for 2 more minutes.
- Add in the parsley and toss the seafood in the butter sauce.
Legapu (Piri Piri Watermelon)
Legapu (Piri Piri Watermelon)
This is a simple no brainer recipe, but is nothing short of tasty. In Botswana, legapu means watermelon; where the fruit originated from some 5000+ years ago. The watermelon gets sprinkled with piri piri chili powder; giving a nice contrast between refreshingness and spicy.
Ingredients
- watermelon cut into 2” cubes
- piri piri chili powder or regular chili powder
Oaxacan Lamb and Goat Barbacoa
Oaxacan Lamb and Goat Barbacoa
Authentic barbacoa comes from the Oaxacan region of Mexico. It is traditionally made out of lamb or goat, but in the U.S., you’ll see it made out of beef. The main flavor profile of this meat comes from the ancho chilies, smokey chipotle peppers, and oranges used in the marinade. The meat is slow roasted with the marinade until it falls off the bone. It can be used in tacos, burritos, tortas, enchiladas, and much more.
Equipment
- blender
Ingredients
- 2 lbs bone in lamb shoulder cut into large cubes
- 2 lbs bone in goat shoulder cut into large cubes
- 1 tbsp salt
- 1 tbsp olive oil
- 1 large white onion thinly sliced
- 1 large orange thinly sliced
- bay leaves
Barbacoa Marinade
- 3 ancho chilies seeded
- 1 chipotle pepper with 2 tbsp of its juice
- 6 garlic cloves
- 2 cups beef stock
- 1 orange juiced
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp chili powder
- 1 tbsp Mexican oregano
- 1 tbsp dried epazote
- 2 tsp salt
- 1 tsp cinnamon
- 1 tbsp vinegar
- 1 tbsp honey
Instructions
- Heat up the oil in a large sauté pan or Dutch oven over medium high heat. Add in the lamb and goat. Season with salt. Brown on all sides for 12 minutes. Turn off the heat. Remove the meat from the pan.
- Layer the onions, orange slices, and bay leaves in the bottom of the pan.
- Place the meat back into the pan.
- Purée the barbacoa marinade ingredients in a blender.
- Pour the marinade over the meat. Cover and place in a preheated 325 degree oven for 4 hours.
- Take out of the oven and allow to cool.
- Pull the meat off the bones and chop. Stir in some of the sauce from the pan.
