El Dorado Shrimp Recipes

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Steps:

• Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

DORADO WITH CILANTRO SAUCE

Steps:

• Take the fish out of the fridge and salt it well.
• Make the cilantro sauce. Char the cut edges of the onions, the garlic cloves, and the skins of the peppers. Set the peppers in a plastic or paper bag to steam for 10 to 15 minutes. Remove the skins, seeds and stems. Peel the garlic and roughly chop the onions. Put all of these, along with the cilantro, oregano if using, about 1/2 cup water, and a pinch of salt in a blender.
• Puree the sauce, adding enough water to give it the consistency of cream. Add more salt, and some lime juice to taste.
• Get a large sauté pan hot. Add the oil, swirl it around until it's hot. Pat the fish dry. I generally do 2 fillets at a time. Place a fillet down and immediately jiggle the pan to prevent it from sticking. Do the same to the other fillet. Let them sear for a solid 3 to 6 minutes, depending on how thick they are. You want the sizzle to sound like bacon, so not ragingly hot. Baste the exposed side of the fish with the oil by tipping the pan and spooning it over. Do this until it turns opaque.
• When you see a line of nice, caramelized fish where the dorado meets the pan, carefully try to lift the fillet. If it comes up easily, you're done. If not, let it keep cooking. It's OK if the fish sticks in one or two little spots, but don't scrape it up.
• Move the fish to a cutting board and grind black pepper over them. Do the other two fillets. If you're working with larger fillets and are worried the first ones will get cold, set them on a baking sheet in a warm oven, seared side up.
• To serve, pour some of the cilantro sauce on a plate, add the fish seared side up, and garnish with whatever you want. I like roasted pepitas and some avocado slices. Simple rice mixed with some sauce is a good starch.

EL DORADO

Steps:

• Shake all ingredients together with ice.
• Strain into a cocktail glass.
• Garnish with grated chocolate.

EL DORADO MEXICAN CASSEROLE

Steps:

• Brown ground beef in large skillet, stirring until crumbly.
• Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well.
• Simmer until onions are tender, stirring frequently.
• Combine sour cream, cottage cheese and chili pepper in small bowl.
• Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese.
• Bake at 350 degrees for 30 minutes.
• Serve with picante sauce.

SHRIMP ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

EL DORADO SHRIMP

Steps:

• Bring coffee-flavored liqueur to a simmer in a small saucepan over medium heat. Simmer until liqueur is reduced by half, 5 to 10 minutes.
• Set oven rack in the middle of the oven and preheat the oven's broiler.
• Place a slice of Chihuahua cheese on the back of each shrimp and wrap shrimp and cheese with 1 bacon strip; set on a baking sheet. Repeat for remaining shrimp.
• Broil on the middle rack in the preheated broiler until bacon cooks and cheese melts, about 5 minutes. Transfer cooked shrimp to a plate and drizzle with liqueur reduction.