So school is out! and the Heat is on! trips to your local grocery store or the farmers market become part of your weekly if not daily routine! For me the best way possible to deal with the summer heat is to eat fresh and light food that won’t add heat to your body and won’t make you feel any heavier.
I think this recipe is a perfect example of a light and delicious summer lunch, juicy and plump fresh shrimps mix with all the veggies in a lime vinaigrette, I mean c’mon! jackpot!
Ingredients
- 1 pound of uncooked shrimps
- 4 garlic cloves smashed
- 6 to matoes diced in small cubes
- 1 big onion diced into small cubes
- 1/2 cup of cilantro chopped
- salt and pepper to taste
- 2 tablespoons lime juice
- 4 tablespoons of olive oil
Instructions
- Shrimp have a better taste when they are boiled with their peels on. Fill a large pot with enough water to cover the shrimp completely. Bring the water to a full, rolling boil on high heat. Season the water with salt, garlic, and a couple of bay leaves. Add the shrimp to the pot.
- As the water begins to heat again and gets to a boiling point again, this will take about 1 to 2 minutes, when you see the bubbles, remove the pot from the heat. You will know when the shrimp are cook when they turn pink.
- Pour the shrimp into a strainer or colander to drain them, now peel the shrimps.
- To peel shrimp, grasp the legs and tear them off. Open the shell along the inner curve of the body and remove it. Devein the shrimp after they have been peeled. Use a sharp paring knife to cut a slit along the outer curve of the shrimp’s body. The cut will reveal a dark brown or black vein, the shrimp’s digestive tract. Use your fingers, to lift it out of the shrimp and discard it.
- Then wash them with cool water, that way they will have a better consistency and taste. Put them in a bowl and reserve.
- Cut and dice all the vegetables and prepare the dressing, then mix all ingredients together, rectify the seasoning, refrigerate until service.
You can eat this with just greens and some croutons or corn tortillas or even pita chips! keep it as simple as possible!
I love to keep my dish like this, but some people like to add olives or capers, which go super well with seafood, you can also add more seafood like dice grilled fish, lobster, squid, conch. In Spanish, we will call this dish “salpicón de maricos”. I do hope you enjoy seafood as much as I do!
Happy cooking!
5 thoughts on “Camarones a la vinagreta (shrimp vinaigrette)”
G. I am TOTALLY with you on light and fresh meals to beat the summer heat! This shrimp viniagrette looks absolutely perfect! I would absolutely eat a vat of this with tortilla chips (or a spoon) in a heartbeat! Yummm♡ cheers to a great rest of the week and weekend! Xoxo
Hey girl!! I am with you, with a spoon right! Have a great weekend you too! hugs!
I’m loving all of those flavors! And I’m so with you! I love that school is finally out; it gives me more time to blog 😉 Great recipe!
Hello Kennedy,
Thank you for stopping by! whoohoo yes!!School is out! we are in agreement! yay!
I have tried this yesterday. It wasn’t styled as beautifully as this, however, It tasted great xD