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Onilikan Mazatleco Shrimp

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Sinaloa has a long tradition of being the shrimp capital, and the birthplace of the delicious and refreshing Mexican dish known as Aguachile shrimp. In addition, Sinaloa is one of the largest producers of this delicious crustacean in Mexico. Mazatlan is the only place in the world where “Changeras”, merchants of fresh shrimp sold by the kilo in the street sell their product a short distance from the statue of the fisherman. Mazatlan also has the pride of holding the Guinness Record for making the largest shrimp cocktail in the world (538.5 kg), promoted by the initiative “The Coctelazo Mazatlan 2011”. This initiative was undertaken in support of positioning Mazatlan as the “Shrimp Capital of the World”, not a small feat…..

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With a lot of mango plantations around the harbor, this fruit also holds a special place in the Mazatleca life and tradition. It is these two ingredients (mango and shrimp) that inspired us to develop the recipe that we share with you today. Recipes that combine mango and shrimp abound, but here this recipe we share is unique because we introduce the unique flavor of the Onilikan “Licores artesanales de Mazatlan” mango spirit (aguardiente). This spirit is unique because it is made ​​by the distillation of 100 % natural mango juice from fruit grown in the region, using a German design still which allows us to harvest the un-altered flavors of the delicious Sinaloa mango. This spirit contains an alcohol concentration similar to that of vodka (40 % Alc/Vol), but preserves the delicious flavor and distinctive aroma of this delightful tropical fruit. As mentioned in a previous blog the flavors and aromas of spirits can be incorporated into recipes using different techniques. We craved exploring the addition of mango flavor by flambéing these awesome Mazatleco shrimp with the Onilikan mango spirit:

            

camarones-mazatlecosOnilikan Mazatleco Shrimp

ingredients:

  • 1 orange
  • 6 tablespoons unsalted butter
  • 2 tablespoons chopped white onion
  • 2 cloves of garlic
  • 16 to 24 peeled shrimp (depending on size)
  • 1 chipotle chile in adobo, finely chopped (optional but recommended)
  • ¼ cup Onilikan mango brandy
  • 3 tablespoons chopped fresh cilantro

With a vegetable peeler or knife, cut the orange peel into very thin strips (avoid the white part). Bring water to boil in a small saucepan, add the orange strips in a colander, and immerse in boiling water. Remove immediately and rinse with cold water. Repeat 3 times the same operation to remove the bitter taste. Dry orange strips with paper towels.

camarones-mazatlecos

Melt butter in a pan. Add onion and sautee until translucent. Add garlic and shrimp and cook, stirring frequently, until the shrimp change color to pink and start curling, about 4-5 minutes (do not let them overcook because they harden). Add the chipotle and orange strips and flambé. To flambé, first turn the stove hood off and pour the Onilikan mango spirit into the pan, wait a few seconds to heat, and light it using a long lighter and let the flames extinguish. Add the chopped cilantro and season to taste. Serve with a fresh piece of baguette to better enjoy the delicious juice. I hope you enjoy…

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