Name: Lime Shrimp Criolla
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. neutral oil, such as canola; 1/3 c. chopped garlic; 1/2 c. diced chopped bell peppers; 1 lb. large shrimp, peeled; 2 tsp. adobo seasoning; Kosher salt; Freshly ground black pepper; 1/2 c. white wine; 1/2 c. (1 stick) unsalted butter; 2 tbsp. chopped fresh cilantro; 2 limes, zested and juiced; Fried plantains, crusty bread, pasta, or polenta, for serving

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- Hey delic, come on in (upbeat music playing) I'm Chef Nelson German, and I'm here cooking one of my favorite recipes, shrimp creole So this dish is really meaningful to me, this is a dish my mom cooked for me when I was young. Only for special occasions, or usually once a month. Also its an adaptation, of one of my other favorite dishes, shrimp scampi, it's very similar, but still different. These are the ingredients we're going to be using. What my spin is we're going to use tri-colored peppers really brightened the dish up and make it just pop and look absolutely gorgeous. We have our garlic, we have our butter. This seasonings really special is a it's my version of adobo. My mom used to use all the time. It's used in all Dominican cooking. So I'm really excited to be using this and can't be Dominican without plantains so we're going to be utilizing plantains in this dish and these plantains are so special. I grew up on these my whole life. It's what really makes Dominican culture special we're utilizing almost every dish there is in Dominican food. It's absolutely fantastic. Whether it's the green or the yellow that's super-sweet one ingredients actually ties us to Africa. So African descent, so it was really special. (upbeat music playing) So we're going to cut this, I'm going to cut the ends. We're going to make a nice slit all the way down to cut about two to three, and then we're gonna peal. So look how gorgeous this is, but never, ever, ever eat this raw. You always want to cook it. Get this pan really hot. We're gonna pan for our plantains to really caramelize it. We've got our canola oil. We're going to heat this up and then we're going to start flying. All right guys, so usually in the kitchen in a professional kitchen, we'll take a temperature with a thermometer and make sure it's about three 350 degrees, but we're at home. We don't have thermometers like that around, so just leave it for about two, three minutes. You'll be fine at medium high heat. And then you want to lower the heat a little bit more. So my mom never took temperatures. She just knew everything. It was so crazy, right? Our moms and grandmas how they just know put it on there without writing things down or measuring. It's an amazing skill. So now oils nice and hot and you can kind of see, it's kind of moving around a little bit. You could see this little wiggles around this is ready to rock. So I'm going to grab one plantain, check it just like this was bubbling. There you go. It's ready to rock and move it around. So you're going to look for these bubbles means you're frying. It's not too crazy hot. So a nice temperature. We're going to fry this over for about 30 to 40 seconds. And then we're going to flip and caramelize the other side. Let this cook. Oh man, look at these how beautifully bubbly It's getting. It's turning nice and yellow and it's going to start caramelizing really soon. This smell just reminds me of home. Just my mom with this big (speaking Spanish) big pot and grandma just frying plantains. Just that smell been waiting for me so. It just brings me back. It makes me really happy. We're going to flip and let it just cook a little more. Right? So we just flipped these plantains. I'm going to let it cook and caramelize for another minute. Gonna let it get really beautiful, even sweeter than what it is. And then we'll take it off and put it to the side. Ready to eat. (upbeat music playing) All right, guys, we're almost getting, get ready to cook our shrimp creole, really, really excited. It's gonna be absolutely delicious. We're going to start dicing our peppers first, as you can see, we have three different colors. It's going to make it really pop. My mom used to use only the red or green, but for my version, I want it to be really colorful. And then we're going to slice our garlic. It's going to be a lot of garlic in this dish, but it's what makes it. And then cilantro to cilantro is really special in our culture. We use it for a lot of things it's just herbal. And that smell is absolutely fantastic. The shrimp scampi, which is one of my favorites in the variation of this, usually utilizes the parsley, but again, in my cultural use cilantro. So this is going to give it a really cool twist. So we're gonna chop our cilantro. We're going to chop all of it. Even the stems too. The stems actually give a fantastic flavor to this dish. This is even more herbaceous when it adds some to the cooking process and then we'll leave the rest for garnishing You know, we gotta do a little bam. So this dish is really beautiful. And you know, me coming from Washington Heights in New York city now being in Oakland, California, the last 12 years, I want it to bring a taste of Dominican culture and also New York culture to the, to the bay. So like with this dish, I do different variations of it. I even make a taco at alaMar and you know, these flavors, it's just so, you can do so much with it. I made it into a taco, you gotta come try it at alaMar, one of my restaurants in Oakland, California. So we have a cast iron pan ready and just letting it warm up a little bit. So I have that on really low heat. First thing we're gonna do, we're going to add our oil and then we're going to start searing our garlic and peppers. Going to bring that, get all the aromatics out, make it smell really beautiful. And then we'll start seeing our shrimp. As you can see, the shrimp is smaller. So we're going to add everything altogether, just stir, add the wine add the butter. And one we're almost done any larger shrimp, anything over 1620s. We want to do the shrimp first we want to sear one side and then add the garlic, add the peppers then you go from there. But since this is smaller, we're going to add a kind of in the middle while we're gonna create our sauce and it's going to cook really fast and beautiful (upbeat music playing) Out of my oil, add your ingredients. You can hear that sizzling sound that's a sexy, sexy sound. You can see it, just hear it. You can see also the garlic and translucent and also the heat. You don't want to cook on really high heat, especially for this dish or for any dish, really, unless you're searing something and you want a nice char for this medium to medium high is the highest you want to go? You know, you want to be in control. That's the thing always want to be in control while you're cooking. You don't want the flame and everything to control you. So when I add this beautiful seasoning, this is season I created because very similar to adobo, I grew up with adobo it's Dominican seasoning to cook for everything just adds so much great flavor and such great (speaking Spanish) as we call it, right? This is a (speaking Spanish). There's garlic, onions, dry citrus, cilantro, a little bit of oregano. It gives it's going to give us this such amazing flavor. So I'm really excited to be using this right now. (upbeat music playing) That smells so amazing. It just brings me back, first time my mom cook for me I was about 6 years old and she just want to splurge on the family. We haven't had seafood in a long time and she was like, I'm just going to cook this shrimp dish. We used to go to this Italian restaurant. I used to love eating shrimp scampi this is what I always wanted to order and I was just a little kid eating shrimp scampi, but it was just so fantastic and I just love this so much. She wanted to show me something that's very similar, but also part of our culture. It just brings back to that time. She brought it out the first time and my eyes just grew so big and I just fell in love from there. Wow! Look how gorgeous this looks. I'm so excited to be plating this with my plantains, with the rice and what's so special about this dish. Not only is it a great memory for me, with my family and my mom, but also this dish is one dish I made for my friends. The first time I really got really interested in cooking, wanting to be a chef. I really wanted to impress. So I wanted to do something that's really special and cool. And just like want to splurge on my friends. So I did this dish, this shrimp creole for them. And it was a hit that's when I knew like, okay, this is something I can do. Everyone thank you so much. Thank you, thank you, Thank you for connecting with me and letting me show you something. Part of me and part of my culture of this beautiful dish. That's really dear to me. I hope you try this dish at home. You can check out the recipe on billers.com. Hope you guys enjoyed. See you guys later. (mouse clicking)

Chef Nelson German's shrimp criolla is one of the most versatile weeknight dinners you can whip up. Don't have rice? Use polenta! Don't have polenta? Use pasta.

Lime Shrimp Criolla

Ingredients

Directions

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