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Posts tagged ‘shrimp’

Spicy Coconut Shrimp with a sweet and zesty mango marmalade dipping sauce

Coconut shrimp a very versatile dish that can be served as an entreė or appetizer. Our version has a spicy kick and we serve it as an Hors D’oeuvres with a  sweet and zesty mango marmalade dipping sauce.

Total time – 30 min.

Yields – 1 party tray for 8-12 people.

Serving suggestion – as an Hors D’oeuvres


  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 1/4 to 1/2 teaspoon ground red pepper (adjust heat to taste)
  • 2 cups flaked coconut
  • 24 large shrimps
  • 3 cups oil for frying


In medium bowl, combine egg, 1/2 cup flour, beer, ground red pepper and baking powder. Place 1/4 cup flour and coconut in two separate bowls.    

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Sweet and Zesty Mango Marmalade Dipping Sauce

  • 2 tbsp. mango marmalade (if not available, may be replaced with peach)
  • 2 tsp. Dijon mustard
  • 2 tbsp. orange juice
  • 1/2 cup of honey
  • 3 tbsp prepared white horseradish

Combine all ingredients until well blended. Chill until ready to serve.

Buen Provecho!

For other party trays ideas visit us at www.piscolabiscatering.com

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Arroz a la jardinera (rice with vegetables)

This is a great alternative to white rice and a perfect side dish for grilled steak, chicken or pork.

Total time – about 30 min

Yield – 4-5 servings

Serving suggestion – as a side dish


  • 1 medium-sized onion, peeled and diced,
  • 1 large red pepper, diced
  • 1/4 teaspoon crushed garlic
  • 1 tablespoon olive oil
  • 1 teaspoon anniato oil (achiote)
  • 3 or 4 tomatoes, diced
  • 1 handful of string beans, diced
  • 1 or 2 carrots, diced 2 cups diced pumpkin
  • 1 lb uncooked rice
  • 3 cups water
  • 2 tablespoons cooking oil
  • 1/4 teaspoon salt or to taste


Saute the onion, pepper and garlic on the olive oil.

Add the water and cooking oil. Bring to a boil.

Add the remaining ingredients and simmer uncovered until the water evaporates. blend with a ladle, folding the rice from the bottom to the top and vice versa.

Cover and cook over low heat until the rice is tender.

Buen provecho!

For great party trays and dinner packages ideas visit us at www.piscolabiscatering.com

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Recipe of the day – Camarones Al Ajillo (Garlic Shrimp)

Another very popular dish of Spanish origin known to every Latin American country; specially to Puerto Rico, Cuba and the Dominican Republic. It can be served as an appetizer or main dish. The secret is on the intensity of the  “ajillo” (garlic sauce). The below is the Puerto Rican version; very easy and with the right amount of garlic. Once you master the preparation of the “ajillo”, you can use it with other food such as chicken, fish, octopus and even calamari.

Total time – 25 min

Yield – 5 servings

Serving suggestion – definitely with tostones or mofongo and your favorite side salad.


  • 1 lb medium cooked shrimp
  • 3 tablespoons olive oil
  • ¼ cup lime juice
  • 10 garlic cloves (crushed in mortar)
  • salt (to taste)
  • pepper (to taste)
  • chopped cilantro (to taste)


In a deep-frying pan saute garlic.

Once garlic is a light golden color, add shrimp and remaining ingredients.

Cook 8-10 minutes so that the garlic will blend with the shrimp.

Serve and garnish with cilantro


Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com

Recipe of the day – Bacalao a la Vizcaina (Basque Style Codfish Stew)

Bacalao a la Vizcaina (Basque Style Codfish Stew) is a very popular Spanish dish known to every Latin American country. You will find hundreds of recipes for this dish as every country has their own version of it. The below is the Puerto Rican version. It is a relatively easy dish to prepare. In Puerto Rico is served year-round favorite but most popular during Lent. In Mexico is commonly served for Christmas or New Year’s Day.

Total time –  30 min prep; 45 min cook (after you have properly soaked the cod-fish in water several time to remove the salt; see below)

Yields – 8 servings

Serving suggestion – with white rice or any root vegetable such as yautia or yuca and your favorite side salad with avocado.


  • 1 pound salted cod-fish
  • 4 potatoes, sliced thick
  • 2 onions, sliced
  • 4 hard-boiled eggs, sliced
  • 2 teaspoons capers
  • 2 large cloves garlic, minced
  • 1/4 cup pitted green olives
  • 1 (4 ounce) jar roasted red bell peppers, drained
  • 1/2 cup golden raisins
  • 1 bay leaf
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup extra virgin olive oil
  • 1 cup water
  • 1/4 cup white wine


Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.

Layer the half of each ingredient in the following order: potatoes, cod-fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.

Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com

Recipe of the day – Mango-Shrimp Salsa

Total time – About 1 hr. including refrigeration time.

Yield – 4 cups

Serving suggestion – as a side dish or topping for grilled fish or chicken..


  • 2 firm, ripe mangoes, peeled, cut from pit, and cut into 1/2-inch dice
  • 1 small red onion, finely diced
  • 1/2 cup 1/4-inch diced cucumber
  • 1/2 cup 1/4-inch diced watermelon
  • 1 small jalapeño chile, stemmed, seeded, and minced
  • 1 cup cooked rock shrimp
  • 2 tbsp. freshly squeezed lime juice
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. minced fresh cilantro
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper


In large bowl combine all ingredients and mix together well. Cover and refrigerate at least 30 minutes or up to 24 hours

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com


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