I Really Meant to Name This “Shrimp in Crack Sauce”
I live for the moments in life where a mere bite of a particular dish makes me giddy. Stupid giddy. Giggling to myself like a goddamn lunatic in between bites and watching my plate like a sentry making sure that no one tries to sneak a bite. The first time that I tasted this deceptively simple dish of shrimp swimming in garlic, cream and herbs, I was actually depressed. Not because it didn’t elicit the effect that I described above. It was because my sister fucking ordered it, not me, and she felt as strongly about the shrimp as I did. With a butter knife poised to stab me in the hand if I tried to steal a bite. Ugh. Dining FAIL.
I tasked myself with creating a home version of this recipe offered at the South Beach stunner, Porto Sagua, a skeezy looking diner off the strip with some of the most transcendental Cuban food that I have *ever* had. And although the (no less than) stunning recipe below is not on the same level as that orgasmic shrimp that I had in Miami, a rendezvous with this one is still sexy enough to make me want to light up a cigarette after going to town on this shrimp. And I don’t even smoke.
Shrimp in Cilantro Sauce (Camarones en Salsa Verde)
2 lbs. of colossal or jumbo shrimp, peeled and deveined
1/2 c. of flour
4 tbs. of Goya Adobo Seasoning
2 tbs. of olive oil
2 tbs. of butter
8 cloves of garlic, minced
1 c. of loosely packed cilantro leaves, finely minced
1 c. of loosely packed parsley leaves, finely minced
3/4 c. of white wine
1 c. of heavy cream
salt and pepper to taste
In a shallow bowl, mix the flour and the adobo seasoning. Dredge the shrimp in the flour mixture and set aside on a plate. Heat a large skillet over high heat and add the olive oil and butter. Once the butter melts add the shrimp in one layer in the pan and cook until seared golden brown on one side. Flip and toss in the garlic. When the garlic is fragrant, pour in the white wine and allow to sizzle away. Remove the shrimp, which should be just cooked through at this point, from the pan and set aside on a serving platter. Add the cilantro, parsley and heavy cream to the skillet with the wine and garlic and cook until cream is thickened and reduced by about half. Put the shrimp back in the skillet to allow to soak up that lovely sauce and taste for salt and pepper. Reseason and dish out onto that serving platter for a dish worth killing a man for. I’m serious.