Let’s talk about food. Specifically the Camarones/Shrimp Alfredo that I prepared last night. Consensus was that it was pretty good.
Here’s the recipe:
Short version: Go to the market and purchase 80 pesos of camarones y uno botella de vino blanco and wing it.
Longer version: Carrots in your alfredo sauce? Really? Upon my brother’s suggestion, we tried it. Carrots, celery, jalapeños, poblano chilies, garlic, red y white onion were finely chopped and softened in butter and EVOO. Then drained and set aside.
The pasta was cooked in a chicken broth while the alfredo sauce simmered next to it. This time I tried using a ‘store’ bought alfredo sauce and kicked it up a bit. For those that watch Chopped, you will understand that sometimes you have to improvise with what you are given. With some of the white wine, a bit more cream, and what I thought was a healthy dose of chile piquin. It turned out pretty good. However, next time I will try alfredo from ‘scratch’ and more heat.
Last but not least the ochenta (50) shrimp were sautéed in a butter and EVOO until just barely done.
The veggies, alfredo sauce, and camarones all came together for a few minutes until serving time. YUM. Note to self: add this one to my cookbook.
Sharon made a delicious salad and we all shared a liter of vino blanco.

To those that are curious about the numbers in the photo....they are the prices, in pesos, for a kilo of shrimp. I liked the 110p/kilo size. That comes to about $3.75 per pound. Not bad.

Cocinero Juan Marcos