You may take a look at the recipes below and think they’re Summer fare, and you may be right. But the truth is 1) these would be awesome anytime of the year and 2) it still feels like Summer up in here. You’re getting a 2-for-1 on this post, it ties back to the anniversary get-together we had back in July.
The shrimp was poached following a Spanish recipe I found in The Foods & Wines of Spain, by Penélope Casas. I then poached the salmon for the second recipe in a similar manner and stole my inspiration for the final dish from Goode Company Seafood to make it into Salmón Campechana. Essentially, a Mexican-style shrimp cocktail, but with salmon instead. Both of these are very easy to make and super delicious.
Both of these were started the day before serving, but a few hours to allow them to cool should suffice. Of course, the longer the shrimp and/or the salmon sits in the poaching liquid, the more flavor they will pick up. Here we go.
Langostinos con Clavo (Prawns in Clove-Scented Marinade)
Prepare a day ahead
Ingredients:
- 3 tbsp olive oil
- 3 cps water
- 1 cp dry white wine
- 2 slices onion
- 1/2 carrot, scraped and sliced
- 1 slice lemon
- 2 sprigs parsley
- 1/2 tsp thyme
- 1 bay leaf
- 1/2 dried red chili pepper
- 6 peppercorns
- Sea salt
- 1 lb fresh large shrimp (in their shells)
Put all the ingredients, except for the shrimp, into a medium size pan; bring them to a boil, then lower the temperature and allow it to simmer for 10 minutes. Add the shrimp and bring it back to a boil for 2-3 minutes. Remove and cool the shrimp for a few minutes, then peel. While the shrimp are cooling, return the liquid to a boil and allow it to cook until it reduces by half.
Once the liquid has reduced, allow it to cool, then pour over the peeled shrimp and refrigerate for a few hours, preferably overnight. The shrimp are served cold, if you’d like, make a dipping sauce with mayo, Dijon mustard and heavy creamy to cut through the mayo.
Salmón a la Campechana
To poach the salmon:
Ingredients
- Enough liquid to cover the salmon-equal parts of white wine (I used a Sauvignon Blanc) and water
- 1 tsp salt
- 6 peppercorns
- 1/2 tsp oregano
- 1/2 tsp cumin
- 2 cilantro sprigs
- 3 slices lime
Add all the ingredients, except the salmon, to a meidum-sized pan, make sure it has a tight-fitting lid; bring to a boil, then lower the temperature to barely a simmer. Allow it to simmer for 10 minutes or so, just long enough to infuse the liquid, then add the salmon and cook covered for 5 minutes. Turn off the heat and allow the it to cool in the liquid before removing.
For the cocktail:
- 1/3 cp of your favorite salsa
- 2 tbsp ketchup
- 1/2 tsp cumin
- Juice of 1 lime
- 2 tbsp red onion, finely diced
- 1 tbsp cilantro, finely chopped
- Salt & pepper
- 1 avocado, diced
Combine the salsa, ketchup, cumin, onion and cilantro, season with lime juice, salt & pepper as needed. The mixture should remind you of cocktail sauce, only not as sweet. Once you’re happy with it, remove the skin off the salmon and flake it, add the avocado and then work in the sauce a bit at a time. Don’t stir it too much, you don’t want the salmon to break apart.
Serve with tortilla chips or over garlicky crostini.
Cookingly yours,
Anamaris
