Camerones Quintana

sombreo sam's voodoo cantina

©2022

AuthorDartagnan
DifficultyIntermediate

"You will think you are in Cancun with the first bite!"

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Yields1 Serving
Prep Time30 minsCook Time10 minsTotal Time40 mins
 ½ cup prosecco
 10 jumbo shrimp, peeled, deveined, tails removedrinsed and dried
 1 tsp sumac seasoning
 1 tbsp olive oil
 1 tbsp unsalted butter
 1 tsp red pepper flakes
 1 tbsp Goya Adobo Seasoning
 2 cloves roasted garlic, diced and smashed
 ½ kg kosher salt
 1 cup heavy creme
 1 cup creme fraicheOr Crema Mexicana
 ½ cup cilantro, minced fine
1

This is going to go pretty quick. Gather all your items before you start.

2

Marinate shrimp with a couple pinches of sumac and place in Prosecco for 15 minutes

3

Heat oil in oil in a sauté pan over medium heat. Add garlic and salt and cook for 1 minute. Don't let garlic brown. Add butter and let come to temp.

4

Remove shrimp from marinade, reserving 1 tablespoon. Season shrimp with Goya Adodo and red pepper flakes.

5

If you marinaded the shrimp 15 minutes, they are almost done. Place shrimp in pan and toss a couple times, now deglaze with a tablespoon of the marinade. Let reduce. Reduce heat to medium low.

6

To finish, add cream and creme fraiche. Bring just to a low simmer, stirring to incorporate the oil into the cream. Add cilantro and remove from heat. Don't let the sauce boil or it will separate. Keep warm, will thicken when cool. Gently reheat DO NOT BOIL!

7

Serve with Prosecco sweated greens and casarecce pasta.

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Ingredients

 ½ cup prosecco
 10 jumbo shrimp, peeled, deveined, tails removedrinsed and dried
 1 tsp sumac seasoning
 1 tbsp olive oil
 1 tbsp unsalted butter
 1 tsp red pepper flakes
 1 tbsp Goya Adobo Seasoning
 2 cloves roasted garlic, diced and smashed
 ½ kg kosher salt
 1 cup heavy creme
 1 cup creme fraicheOr Crema Mexicana
 ½ cup cilantro, minced fine

Directions

1

This is going to go pretty quick. Gather all your items before you start.

2

Marinate shrimp with a couple pinches of sumac and place in Prosecco for 15 minutes

3

Heat oil in oil in a sauté pan over medium heat. Add garlic and salt and cook for 1 minute. Don't let garlic brown. Add butter and let come to temp.

4

Remove shrimp from marinade, reserving 1 tablespoon. Season shrimp with Goya Adodo and red pepper flakes.

5

If you marinaded the shrimp 15 minutes, they are almost done. Place shrimp in pan and toss a couple times, now deglaze with a tablespoon of the marinade. Let reduce. Reduce heat to medium low.

6

To finish, add cream and creme fraiche. Bring just to a low simmer, stirring to incorporate the oil into the cream. Add cilantro and remove from heat. Don't let the sauce boil or it will separate. Keep warm, will thicken when cool. Gently reheat DO NOT BOIL!

7

Serve with Prosecco sweated greens and casarecce pasta.

Camerones Quintana
IngredientsDirections