I wasn’t sure if I would be able to do it with 11 hour school days, but if you love something enough you manage to find the time! I’m referring to Secret Recipe Club, The club where bloggers are secretly assigned another blog and cook one of their recipes and then it’s revealed on a scheduled day.
This month I was assign Josie’s Kitchen. Josie is is originally from the Dominican Republic but now lives in New York City with her blue teapot Paulie and her Irish boyfriend. Josie’s cooking has melded some of the two for some kind of fusion Latin Irish cuisine.
Irish cuisine is great comfort food but I love me some Latin food so I selected a traditional Dominican Republic dish. Josie’s says that Boca Chica is a beach right outside of the capital of Santo Domingo. Josie culled the recipe from a cook book called “Cocina Criolla Dominicana” (traditional Dominican cooking).
What an amazing dish! Very simple to prepare and quick also! I changed relatively little of the recipe, I did substitute a green pepper with a poblano and I altered the cooking directions, since the shrimp sit in a lime water bath, they are nearly cooked by the time you need to use them, so I just put them in at the last minute versus simmering them for 15 minutes.
Ingredients
- 1lb raw shrimp, shelled and cleaned
- 3 garlic cloves, minced
- 1/2 tsp salt
- 2 limes, juiced
- 1 tbsp of canola or vegetable oil
- 2 scallions, diced
- 1 poblano pepper
- 4 roma tomatoes, diced
- 1 cup of red wine (I used a Malbec)
- 1 tbsp of tomato paste
- 1 sprig of cilantro, chopped
- 4 leaves of basil, copped
Instructions
- Place the shrimp in a medium bowl, add lime juice and just enough water to cover the shrimp, set aside. In a mortar and pestle or with the edge of your knife on a cutting board mash the garlic and the salt to form a paste.
- Heat the the oil in a large sauté pan over medium heat, sauté the onions, garlic and pepper for 2 minutes or until the onion is tender. Add the chopped tomatoes, tomato paste and red wine, simmer 10 minutes.
- Add the cilantro, basil and shrimp and cook until shrimp is heated through about 5 more minutes. Serve with rice.
Please visit all the other Secret Recipe Club Reveals:
This looks amazing and I’m happy to hear that you were able to participate in this months’ Secret Recipe Club. I know you have a ton on your plate. I have to confess, your blog made it VERY hard for me to choose just one recipe – I might be making quite a few more
Aly, I’m so glad you found a lot of recipes that piqued your interest, great job on Shephardizing the peppers! It was cool to see that someone knew what a kitchen witch was and actually has one!
I’m so happy and impressed that you were able to fit in a SRC post while in school! Your schedule is rigorous! This sounds wonderful-I”m a big shrimp and Latin foods lover myself and this one is a winner!
Veronica, my school schedule is killer but I can’t seem to stop blogging totally
It’s a bizarre addiction, haha. If you love shrimp, you’ll love this recipe.
Looks good… haven’t had shrimp in a while!
Karen, I hadn’t had shrimp in a while also. When I saw these fresh sustainable ones at the organic market I couldn’t resist! As you know, getting fresh and not previously frozen here in Montana is a real treat.
This looks truly delicious – and I am also very impressed that you can find the time to participate with your busy schedule!
Thanks Heidi, wish I could eek out more time so I could at least keep up with everyone else’s posts. Sigh, never enough time.
This sounds totally yummy! We love shrimp and I am always on the lookout for a new way to prepare it. This will be on my dinner table in the near future! Wonderful SRC choice!
Kate, you won’t be disappointed. Fast, easy and flavorful a triple winner!
Shrimp is a family favorite–cooked many ways. I’ll try this soon, it looks delish! Great SRC pick.
Cindy, shrimp is a family favorite of ours also. Course, it’s just me right now which means I get all the shrimp to myself.
This sounds sooooo good! You’ve got me wishing my hubby wasn’t so allergic to it
LOL I bet the red wine and the cilantro just really make this dish taste lovely. Great choice for SRC! Glad to be in Group C with you. 
I would croak if someone in my family was allergic to shrimp! It’s my top fav for protein.
Hey, girlie! This shrimp looks fabulous…we eat a TON of shrimp, so I’m always looking for fun new ways to cook them. Pinning…
Thanks Wendy…I could eat shrimp a 1000 ways and never get tired of it.
Your picture is gorgeous, I want some right now. Great sounding recipe.
If you haven’t already, I’d love for you to check out my group “A” SRC entry: Candied Popcorn.
Lisa~~
Cook Lisa Cook
Lisa, thanks for stopping by my Group A friend!
Glad you found the time to still participate. Josie’s site is cool. I love the flavors of this dish. It was a great pic. Hang in there girlie!
Josie site was cool, you can feel her passion. I hope I can keep this up for the next 5 months…
Shrimp is one of my go to proteins and I’m always looking for new ways to prepare it. This sounds delicious.
Gloria, me too! Man I love the little shrimpies
Like you I’m always on the hunt for different ways to prepare them.
Delicious! I enjoy shrimp, but I don’t eat it too often. I think I’ll be trying this recipe though
This month has been so busy for everyone I think haha, I love the recipe you picked! Shrimp is one of my favs!
It looks great!! I am so happy that you got assigned to my blog and had time to make something, specially Boca Chica shrimp!! Awesome! Have a great week
Josie
The shrimp look and sound fantastic! And how lucky you were able to get fresh shrimp to use too!