This will be the very first time (in my entire life) that I will not be having a traditional Christmas dinner in Winnipeg on December 25.  Instead: we are co-hosting 35 for an early dinner this weekend for D’s side of the family and will be assembling with the 40+ members of my side on Christmas eve at Brother #3’s home.

But on Christmas day, we will have arrived on our precious Isla Mujeres-our home away from home.  It was not a difficult decision, to know where we wanted to have Christmas dinner as Fredy is a member of our Isla family.  I already know this far in advance that I will be ordering his famous pork chop.  But in the mean time, I have managed to find a recipe for his Cilantro Shrimp.  This comes from the cookbook entitled Cocina Islena-a fund raiser for PEACE Isla Mujeres.  If you are a Mexican food lover-you MUST have this recipe book.

Fredy’s Cilantro Shrimp

20 large shrimp, peeled and deveined

7 ox. white onion, finely chopped

2 T cilantro, finely chopped

lime, salt & pepper to taste

1 t worcherstershire sauce

4 sliced jalepeno chilies

1 t olive oil (important)

1 t garlic

7 oz. manchego cheese (like mozzarella)

In a baking dish, place a layer of cilantro, add a layer on onion, a layer of shrimp, then another layer of cilantro, another or onion and a last layer of shrimp.  Season with lime, salt and pepper to taste.  Add worchestershire sauce, olive oil & garlic.  Once seasoned, add grated cheese covering the entiure surface.  Bake for approxuimately 15 minutes at 400 degrees.  Remove from the oven and garnish with sliced chilies and serve immediately.  Serves 2.

 

Fredy does not have a website but click here for his Facebook page.

Kath’s quote: “Some writers say the leaves [cilantro] are used for seasoning, but this statement seems odd, as all the green parts of the plant exhale a very strong odor of the wood-bug, whence the Greek name of the plant.”-Vilmorin-Andrieux, ‘The Vegetable Garden’ (1885)

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