Camarrones a la Acapulco
A contribution of Jose Luis Mercado – (Acapulco)
12 large cloves of garlic – chopped very fine
2 lbs of lightly par-boiled, peeled Shrimp
¼ cup of Olive Oil
¼ cup of flour, seasoned with Lemon Pepper
1/4 cup of seasoned bread crumbs
4 large ripe tomatoes – chopped very fine, including all juices
1 Tblsp Oregano
½ bunch of Parsley – chopped very fine
1/2 can whole, small green olives w/pimento (about two-cupped hands-full) – rinsed to remove salt water
¼ cup of Capers
12 Long Chile Peppers (wash, but do not cut)
2 8 oz. bottles Clam Juice
1 can Cream of Shrimp soup
1 cup Sherry or Marsala cooking wine
¼ cup of finely chopped walnuts
- Chop Garlic – Tomatoes – Parsley – Place in a large Strainer over a bowl and drain and reserve all liquids.
- Prepare the Juices
- Add white wine to Cream of Shrimp Soup (or substitute)
- Add juice from the chopped Tomatoes to Wine-Soup Mixture and set aside
- Prepare the Shrimp:
- Soak, wash, drain, dry and quarter the shrimp into small bite-sized pieces, place in a large plastic mixing bag.
- Add ¼ of Garlic and ¼ of Parsley, chopped walnuts and Oregano to Flour/Bread crumbs mixture
- Drizzle Olive oil on Shrimp and mix by hand to cover each piece
- Add Shrimp to bag of above mixture and mix to cover each piece, coat well and remove from bag and set aside
- Main Preparation:
- Add remaining olive oil to a large, deep frying pan,
- Add enough shrimp to pan and Saute’ on medium-low heat (checking not to over cook).
- Remove cooked Shrimp from pan and set aside
- Repeat steps b and c until all shrimp is cooked.(may require more oil)
- Saute’ Garlic until golden, then add Tomato and Parsley mixture until garlic is aromatic and almost browned.
- Add, olives, capers and chilles and continue saute for two minutes
- Add Wine/Soup/Juice mixture and bring to a slow boil for eight minutes, then immediately turn off heat.
- Pour Sauce into a large “Gravy Bowl” and return the Shrimp to the sauce.
- Pour over Rice, Linguine or Penne Pasta
Note: Chiles are “whole”. Generally one Chile is taken per serving for added seasoning. Bite the tip; of the chile and drizzle the juice on the dish, for added spice, if desired.