Shrimp Salpicón Recipes

SHREDDED BEEF TOSTADAS (SALPICON)

Steps:

• Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.
• Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
• Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
• To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices.

FILETE RELLENO DE SALPICON (FISH FILLET STUFFED WITH CRAB MEAT)

Steps:

• Preheat oven to 400 degrees. Grease a baking sheet. Prepare the fish: Puree garlic with peppercorns and salt. Spread on fish, and marinate for 1 hour. Meanwhile, prepare the stuffing: Make the crab recipe, adding shrimp. Cook until the mixture thickens. Spread crab over fish, and roll loosely. Place rolls on baking sheet. Mix mayonnaise with lime juice. Cover each fish roll with 3 tablespoons mayonnaise mixture. Bake for 20 to 30 minutes or until the fish is golden brown. To serve, arrange fish rolls on platter. Garnish with parsley, pepper, and limes. Serve with rice.

SALPICON DE CAMARONES ESTILO VERACRUZ

Steps:

• SALPICON DE CAMARONES:.
• Peel shrimp.
• Mix together shrimp, tomatoes, onions, garlic, and jalapeno.
• Stir in oil and parsley; season to taste with salt and pepper.
• Top with avocado and garnish with lime wedges.
• SALSA VERDE:.
• Remove papery husks from tomatillos, rinse, and quarter.
• Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1/3 cup water.
• Pulse until finely chopped.
• Transfer to a bowl and stir in onions and cilantro.
• Season with salt.
• Que les aproveche!

GRILLED SHRIMP SALPICON WITH HONEY-LIME DRESSING

Steps:

• Heat grill to medium-high heat.
• Mix mayo and hot sauce; refrigerate until ready to use. Mix dressing, honey and lime juice. Pour 1/4 cup over shrimp in large bowl; toss to coat. Let stand 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally. Remove corn from grill; set aside.
• Drain shrimp; discard marinade. Thread shrimp onto skewers. Grill 5 min. or until shrimp turn pink, turning after 2 min. and brushing with 2 Tbsp. of the remaining dressing mixture for the last 1 min.
• Grill tortillas 3 min. or until lightly toasted on both sides, turning frequently. Brush with 2 Tbsp. of the remaining dressing mixture; grill 1 min. or until brushed side becomes glossy.
• Cut kernels from corn; place in large bowl. Remove shrimp from skewers; add to corn. Add jicama, lettuce, tomatoes, radishes and remaining dressing mixture; mix lightly.
• Place tostadas, glazed-sides up, on platter; spread with mayo mixture. Top with shrimp mixture.

CHRISTI'S SALPICON

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Place roast in deep pan with enough water to cover; add tomatoes and garlic. Cover pan with aluminum foil or a lid.
• Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.
• Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl; add Italian-style dressing and green chiles and mix.
• Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

SALPICóN DE MARISCO

Steps:

• Wash the mussels in a colander to remove any grit. Remove any stringy beards from the shells and check for any that are slightly open - give these a tap on a work surface, and discard if they remain open.
• Tip the mussels into a large pan, then add the sherry, garlic and bay. Cover with a lid and steam over a medium-high heat for 3-4 mins, or until the mussels open. Drain and discard any unopened mussels. Remove and discard the shells. Set aside and leave to cool.
• Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.
• Shake all the dressing ingredients in a sealed jar with some seasoning. Alternatively, whisk together in a small bowl. Pour over the salad, then gently stir to coat. Cover and chill for at least 2 hrs or overnight.
• Bring the salad out of the fridge 30 mins before serving. Spoon onto a serving plate and sprinkle with a pinch of paprika, remembering that a little goes a long way.

SHRIMP SALPICóN

Steps:

• 1. Cook the shrimp in boiling water to cover until pink and curled, about 3 to 4 minutes. Drain and cool under running water. Chop the shrimp into 1/4-inch pieces. Put them in a medium glass or stainless steel bowl. 2. Dice the roasted poblano chiles into 1/4-inch pieces and put them in the bowl with the shrimp. Add the remaining ingredients and toss well to mix. Cover and refrigerate until cold, about 1 hour. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.