The creative Latin cookbook "Nuovo Latino" by Douglas Rodriguez (Ten Speed Press, 1995) contains an abundance of recipes for food from the sun.
The sauces are especially interesting with a combination of spices and herbs that add character without heaviness. Rodriguez's adobo is actually a marinade in the Latin venue. It can be a dry spice blend or wet as this recipe that follows. Make large batches of this basic adobo because it's a good, all-purpose marinade. Shrimp or chicken need only about 2 to 8 hours to marinate. Pork or beef can marinate overnight.
Spicy Shrimp Adobo
Serves 4; makes approximately 2 1/4 cups
1 1/2 cups fresh cilantro (leaves and stems)
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons pepper
1 tablespoon salt
1/2 cup coarsely chopped white onion
4 cloves coarsely chopped garlic
1 cup distilled white vinegar
1/2 cup vegetable oil
1 pound large shrimp, peeled and deveined
Place all the ingredients of the adobo, except the vegetable oil, in a blender or food processor. Puree on high speed. Drizzle in the vegetable oil.
Marinate the shrimp in about 1 cup of the adobo for 2-8 hours in the refrigerator. (Save the rest of the marinade in the refrigerator.)
Heat a large nonstick saute pan over high heat. When hot, add the shrimp, in a single layer and sear until pink on each side. Do not overcook. Serve over rice and tomato slices.
Per serving of shrimp with adobo marinade: 220 calories, 1 gram saturated fat, 4 grams polyunsaturated fat, 3 grams complex carbohydrates
Menu
Spicy Shrimp Adobo
Rice and Sliced Tomatoes
Dried Pineapple, Water Chestnuts and Clementine Salad
Pub Date: 3/11/98
