carianna-in-wa
Well-known member
I hope you enjoy it! Play Jimmy Buffet in the background to make the margaritas taste even better smileys/smile.gif
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RECIPE: We had a margarita-fest last night and this was so good! REC: Shrimp with Mojo de Ajo
- Thread starter carianna-in-wa
- Start date
RECIPE:
Great idea. Just one more thing...now I'm becoming a pest! Could you>>>
confirm that this is the appetizer you used? I realized when I did the google search that I just assumed that this is the recipe you used. TIA
http://origin.www.epicurious.com/recipes/recipe_views/views/107678
confirm that this is the appetizer you used? I realized when I did the google search that I just assumed that this is the recipe you used. TIA
http://origin.www.epicurious.com/recipes/recipe_views/views/107678
carianna-in-wa
Well-known member
Yep, that's the one. I used 1 1/2 large poblanos (pasillas) >>>
and one red bell (skipped the yellow bell pepper). I thought the recipe called for an awful lot of sauteed veggies and didn't want the crab to be overwhelmed. As I said above, though, I would add more heat next time.
and one red bell (skipped the yellow bell pepper). I thought the recipe called for an awful lot of sauteed veggies and didn't want the crab to be overwhelmed. As I said above, though, I would add more heat next time.
"EN ADOBO" is a term in Spanish for "in sauce"...
The Philippines were colonised by the Spanish and still have much Spanish influence, including some words, so that is where theirs came from - it's essentially the same idea, anything cook in a sauce is "adobado" wether you are in Mexico, Spain, Guatemala, etc...
The Philippines were colonised by the Spanish and still have much Spanish influence, including some words, so that is where theirs came from - it's essentially the same idea, anything cook in a sauce is "adobado" wether you are in Mexico, Spain, Guatemala, etc...