Memories

Restaurant Bodense:
Lentejas Garni
Bife Bismark
Restaurant Gambrinus:
Gulash de Carne
Gulash de Pollo
Herring a la crema
Paprikash
Restaurant La Emiliana
Revuelto Gramajo
Suprema Maryland
Baked Alaska
Milanasa de pollo napolitana
La Cantina de David:
Fusiles al Scarparo
Vittel Tonne:
La Tranquera:
Parillada completa
El Chancho Rengo:
buffet
Pipo:
Tallarines mita tuco mitad pesto
La Fonda de Don Aragon: ( Mataderos en la calle Saladillo)
Locro
Queso y Dulce
Guerrin:
Fugazza
Fugazzeta con queso
Pizza de Pollo
El Palacio de la papa frita:
Papas Souflee

Cajun Grilled Colossal Shrimp

1 Pound Colossal Shrimp (10-12/ lb)
2 Tablespoons Cajun Seasoning
3 Tablespoons olive oil
4 Tablespoons Butter
1 Tablespoon Minced Garlic
2 Tablespoons Tabasco
4 Dashes Worcestershire
Juice from 1 large Lemon
Salt and Pepper

Slit shrimp along backside and de-vein- Butterfly
Combine Cajun, Oil, Salt and pepper in a large bowl.. Add Shrimp. Toss, let stand for 15 minutes.

Light grill to medium heat.

Cook shrimp 4 minutes per side.

While Shrimp are cooking combine remaining ingredients in your original bowl.
When shrimp are done, add to bowl, toss.

Peel and eat!

This one came from Mark Haban and he likes them hot. If they are too hot for you, omit the Tabasco, since the Cajun will be enough.
Thanks to Mark Haban

Shrimp Dip

2 Pounds fresh cooked shrimp

1/2 Cup chopped Celery

1/2 Cup minced onion

Salt and Pepper

Lemon juice (one lemon)

Hot pepper sauce

1/2 Cup chopped flata parsley

1 Cup Mayonnaise

1 Pint of sour cream

2 Tablespoons of grated horseradish

2 Tablespoons on minced garlic


Mash shrimp into small pieces (you can use salad shrimp 500/pound) Mix all ingredientes together. Refrigerate. Serve with crackers, flat breads or crudites.

Lets Start with Shrimp

Shrimp Scampi (Gambas Al Ajillo)

1 1/2 lb of shrimp at least 16/24 size. If peeling save the skins and or heads for future use. You can make Shrimp bisque with the skins. I'll post the recipe later

1 Stick of Butter (1/4 Lb)

1/2 cup olive oil

3 Tablespoons of garlic or more if you like it. Chopped

1 Tablespoons of oregano

1 Tablespoons of basil

2 Teaspoons of Hot Sauce or Sriracha Sauce or Tabasco

1  small lemon or 1/2 large Lemon
1 Lime

1 Loaf of Crusty Italian or French Bread.

Place oil and butter in a pan. (when done you will serve the scampi from the pan. Usually in my house it goes from the stove to the Island where everyone is gathered anyway. If it is for a sit down dinner place on separate plates and serve.

When butter is melted and mixed with oil, add the garlic for one minute and spread around the pan add the shrimp the basil and the oregano. Cook till the shrimp is turns pink turning to cook all of them ( do not overcook). Lower the heat to medium or less. Squeeze the fresh lemon and lime using your hands as a sieve to prevent the seeds to fall into the pan ( if some do don't worry). finally add the hot sauce (Sriracha preferably since it has more garlic). Toss around so all the flavors coat all the shrimp. You are ready to eat or dip.

On this one remember that the shrimp is just an excuse. The idea is to be able to dip the bread in the delicious butter garlic sauce, and eating the shrimp is just an aftermath.

Huy Fong brand (Sriracha)