Comments on: Grilled Soy Sauce Chile Shrimp a la Marketman

By: Natie

Natie — Thu, 01 Aug 2013 18:41:34 +0000

Gardening all done, BettyQ! You’re back!!

There would be no shells left, since I’ll eat the whole thing!

By: betty q.

betty q. — Thu, 01 Aug 2013 15:28:54 +0000

DhayL…this is my improved version of lobster oil recipe I posted a few years ago…lobster shells have to be cooked ….after eating the meat, rinse the shells. The lobster head, separate the talukap? Remove the green tamale, save it for another day…remove the lungs, rinse very wll the talukap, and the part with the legs. Drain very well in colander. Pat dry with paper towel. I made this with the shells from 5 whole lobsters…put the shells on heavy cookie sheet. Cut into big chunks about 3 medium carrot, 2celery rib, 1 onion. Drizzle with olive oil. Roast in 400 degree oven until fragrant and dry…no liquid remaining on bottom of cookie sheet. Then transfer entire contents in big caldero. Add I head garlic cut in half, add in some peppercorns nd seaonwith salt. Pour in about 2 lts. Canola oil to start adding more later if you need to. Then turn on heat and let mixture come to a boil. WHen the oil is bubbling, turn down the heat a bit. It should still be bubbling but not too much. Every now and thn, stir it so the bottom doesn’t get sunog. You can smell it when it is ready. The oil will turn orange if you are using lobster shells. This will take bout 2 hours. Then turn off heat nd lt it cool. As it sits and cools down, it will become more orange-y. Then strain and pour into nice condiment bottles.

Now, the solids… Shells and aromatics, put back in the pot to and crush them. Add enough water to cover the crushed roasted shells, season nd let it come to a boil nd simmer for about 2 hours. Then let it cool and drain the liquid…BEST EVER LOBSTER STOCK FOR LOBSTER BISQUE,!!! Finishing oil for your bisque?…drizzle with the lobster oil.

If you using the shells like MM roasted chili prawns up above, skip the roasting part in the oven. Finished oil will,still taste like prawn oil but very maputla. If you wnt color, add astuete powder when you add the oil in the caldero. Go easy on the atsuete…you cn add more later.

By: PITS, MANILA

PITS, MANILA — Thu, 01 Aug 2013 01:44:37 +0000

it’s usually ‘halabos’ for us re swaje, prawns, crabs … but i’m very interested with the marinade above to be used for dipping — that looks like the kind of dip one would drip over steamed rice … :)

By: DhayL

DhayL — Wed, 31 Jul 2013 17:50:14 +0000

My fave! We just had sautee’d shrimps the other day with lots of garlic and scotch bonnet pepper, but i cheat, i like my sauce reddish/orangey” so i use atchuete oil as well :) I will try this grilled shrimps next time.

Betty Q – we miss you! :) I should try that shrimp oil and lobster oil using the shells, hhmmm..

Connie C – my husband has a gout too, but he doesn’t slow down whenever i cook the spicy shrimps, hehhe matigas ulo!

By: Connie C

Connie C — Wed, 31 Jul 2013 13:14:42 +0000

Oh BettyQ! there you are, been wondering…thought you might be on a trekking trip to
Antarctica…. or more appropriately ( per Footloose) foraging wild mushrooms somewhere in the Canadian wilderness …..actually worried about you too since the phone kept ringing and nobody picked up…just the other day!

Sorry but thanks MM for this piggyback ride on your blog.

As for the shrimps which we can’t have much of because of hubby’s gouty arthritis, I just stick them in the oven in an iron skillet New Orleans style with some of the ingredients you have, some butter, chili powder, rosemary and lots of garlic and parsley and end up with plenty of super yummy sauce you can sop up with crusty garlic bread. No need to clean skewers and barbecue grill when one does not have an assistant or crew in the kitchen, but then you miss the crunch of the toasted shrimp shells.

By: Andrea

Andrea — Wed, 31 Jul 2013 11:33:02 +0000

I’m salivating!!!

By: JB

JB — Wed, 31 Jul 2013 11:22:35 +0000

Terrific photos MM. They look so appetizing, especially that first image.

We have a place very near Nasugbu market as well, so we make a trip there every time we’re in Batangas. I’ve only seen curacha there once, and I knew I should have bought some then, because I never saw them again. :( They’ve become a minor obsession of mine since then.

By: Rick

Rick — Wed, 31 Jul 2013 04:56:27 +0000

Sarap!! with white rice + ice cold coke = Heaven! BTW, spotted your Zubuchon red pig logo in Rajo Laurels blog.

By: odessa

odessa — Wed, 31 Jul 2013 02:51:22 +0000

i’m salivating already just looking at those pics above!

By: millet

millet — Wed, 31 Jul 2013 00:54:14 +0000

wanting to do that right now…for breakfast!