March 11, 1998|By Rita Calvert | Rita Calvert,Special to The Sun
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
