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cheezydemon3 02-24-2013 06:13 PM

(HELP! need recipe) Chicken stock orange juice shrimp recipe
 
Here in Louisville at the Mayan cafe, I had the most succulent shrimp ever.

They were drowning in this sauce that was quite unique. I couldn't figure out what was in it.

I asked the waiter, and determined that it was a chicken stock/ orange juice base, but that was it.

I have an orange, chicken stock, cilantro (?), onions, garlic, a habanero, salt.

Anyone have a clue? I am not sure if it really was a "mayan" recipe, but it was off the freaking hook!

HELP!

cheezydemon3 02-25-2013 12:08 AM

Well screw you guys, I am going home.



;)

Ended up fantastic.

I made 3 cups or so of chicken stock, thickened with a little corn starch, I added the juice from this seedless orange thingy with a GIANT navel (forgot the name) itwas really sweet, so I added a tbsp or so of fresh lemon juice.

I left the habanero in big chunks, diced the cilantro and green onions small.

I crushed fresh garlic in after flameout. Made all the difference!

Sorry, so yummy I scarfed it down so no pic.

headbanger 02-27-2013 02:50 PM

I'd say to play around with the juice in the stock and maybe add some orange zest until you get the right flavor. You may also be able to use some orange cool-aide mix or something like that.

:mug:

cheezydemon3 02-27-2013 02:52 PM

It was really lack luster after the juice of one orange and 3 cups chicken stock. The fresh garlic added at the end (not cooked) really brought it to life!

It really was fantastic.

headbanger 02-27-2013 02:56 PM

Awesome! Sometimes a bit of white vinegar will make it pop as well. Glad you were able to replicate it.

Revvy 02-27-2013 03:02 PM

You know, if you didn't mention chicken stock (which could have been added after in the dish itself) it sounds like Mojo Crillo which is a Cuban marinade/sauce base made with sour orange juice, garlic and spices.

I usually by it from Goya in bottles,

http://ecx.images-amazon.com/images/...500_SS500_.jpg

But I've made my own as well. Pretty tasty stuff, and like anything, there's usually personal variations. I've seen it adapted in creole cooking as well as jamaican with habeneros in it.

Finding the true bitter orange juice is hard, but most of the recipes call for normal orange juice soured with lemon and/or lime juice.

Here's a basic recipe.


Ingredients

garlic clove 12
salt 2 Tbsps
lemon juice 1/2 cup
orange juice 1 1/2 cups
oregano (dried) 2 Tbsps
bay leaf 2 crumbled
cumin 2 tsps
water 1 cup


Dice the garlic with the salt. Using the back of your knife scrape the garlic from side to side to make a garlic paste.
In a large bowl combine the garlic paste, lemon juice, and orange juice.
Stir in the oregano, bay leaf, cumin, and water.
Place in the refrigerator for at least one hour or better overnight.


FYI, Crillo is just a derivation of the word creole.

Revvy 02-27-2013 04:00 PM

Although this doesn't use actual mojo crillo in it, it sounds tasty. This is a cuban shrimp creole.


I would marinade the shrimp first in Mojo Crillo, and then rather than deglaze with the wine, I would use more of the marinade. And leave out the olives.

And add a little diced habenero if I wanted to give it that heat.

I actually have a half bottle of Goya in my fridge, may do something like this tonight. I actually have some small cans of mexican tomato sauce that contains chilies in it...may use that.

hmmmm I think dinner is served....

cheezydemon3 02-27-2013 05:24 PM

Thanks revvy and headbanger.

The chicken stock/orange juice sounded odd to me, but it is magical!

I may try your recipes Revvy. Yes the habanero chunks add just the right amount of spice (without crunching down on one, which would amplify the heat 10 fold)

bobbrews 02-27-2013 05:32 PM

Thomas Keller has a very simple & tasty sauce/glaze for shrimp called Soy-Temple Orange Glaze.

*2 cups orange juice, reduced to a glaze (just under 1/2 cup)
*A dash of soy sauce (for a color adjustment and flavor --> sodium)
*2 tbsp. unsalted butter (added to the glaze at flameout for richness)

To Mexicanify it, you can steep shrimp shells in the OJ and cut some of it with fresh lime juice and Caldo de Cameron (homemade Mexican Shrimp Stock with dried chiles). Float a slit fire-roasted habanero in the mixture at boil start. Finish with a julienne of cilantro.

For more sauce/glaze, that recipe can be doubled, tripled, quadrupuled, etc. accordingly.

cheezydemon3 02-27-2013 05:49 PM

Quote:

Originally Posted by bobbrews (Post 4951197)
Thomas Keller has a very simple & tasty sauce/glaze for shrimp called Soy-Temple Orange Glaze.

*2 cups orange juice, reduced to a glaze (just under 1/2 cup)
*A dash of soy sauce (for a color adjustment and flavor --> sodium)
*2 tbsp. unsalted butter (added to the glaze at flameout for richness)

To Mexicanify it, you can steep shrimp shells in the OJ and cut some of it with fresh lime juice and Caldo de Cameron (homemade Mexican Shrimp Stock with dried chiles). Float a slit fire-roasted habanero in the mixture at boil start. Finish with a julienne of cilantro.

For more sauce/glaze, that recipe can be doubled, tripled, quadrupuled, etc. accordingly.

Something tells me that you know what you are doing! (not that revvy or headbanger don't ;))

I always mean to hold onto the shells and use them, but never do.


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