Stretching your pesos: Fat Dude’s Mexican fiesta, Part 3—Poached shrimp and cotija-lime corn

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We wanted to add some variety to our list of Mexican leftover meals so I picked up a couple pounds of shrimp at the market to throw in the mix.

I knew I wanted to use the reserved braising liquid from when I made chicken tostadas to poach the shrimp in, and later reduce into a sauce to finish the dish. As always, devein your shrimp if they need it. Better yet, buy your shrimp from a place that will do it for you.

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I turned the braising liquid into a poaching liquid by straining it and adding the juice of 1/2 a lime, plus black pepper, garlic and bay leaf. To poach the shrimp in the liquid, bring it to a boil, reduce to medium and toss in the shrimp.

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Start the reduction by adding a cup of the braising liquid to another pan and cook over medium-high until nearly all of the liquid is gone and the reduction lightly coats the back of a spoon.

Time the reduction and the shrimp so they come to temperature about the same time.

When you plate the shrimp, arrange in a row and add just a drizzle of the reduction across the shrimp. You’ll need to add a spritz of lime to the mix to balance all the salt that was concentrated when you reduced the braising liquid.

For the corn: Use a pot with a lid that is large enough to hold the amount of corn you want to use. I used 1/2 ear per person. To cook the corn, bring enough water to cover the corn to a boil, then remove from the heat, add the corn to the pot and cover for at least 5 minutes. That’s it. Add a light coating of butter or sour cream, cotija cheese and cilantro.

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2 thoughts on “Stretching your pesos: Fat Dude’s Mexican fiesta, Part 3—Poached shrimp and cotija-lime corn”

  1. Looks delicious! My brother in law makes mexican style corn with crema and seasoning! Side note to your recipe; make sure the shrimp is de-veined so you aren’t eating shrimp poop!

    1. Dennis: I love the corn with the crema and the seasoning. It’s so delicious. And, yes, definitely. deveined is the way to go.

      Thanks for reminding me to write that. I added it to the post.

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