(This recipe is courtesy of my dear friend and brother Seratoph. Thank you for always being there for me)
Hey guys! Seratoph here. If you don’t know me, I’m a Kaldorei druid that’s also been doing a bit of bartending at the Golden Keg for a little while now. My life’s been pretty crazy but it just might be stabilizing soon. Not sure. But for now, I’m living in the woods and letting everything play out. And so far, so mixed. Mostly good though!
I’m filling in for Jax today because he’s been really busy and he is finally getting the rest he deserves. I thought during that time, why not make a little something to add to the menu?
Now I’ve been having an odd time lately. Things are tough, I got shot in the leg the other week, met an old childhood friend under strange circumstances, a few friend dramas here and there, but I also got to hang out a bit with my boyfriend Alex and my brother Jax on top of the rest of my forever growing adoptive family. It was constant tonal shifts that really psyched me out. But you wanna know what helps me clear my head?
A nice, long swim. I went to the little shore near the harbor and decided to go for a cooling dip. Even during the winter time, the Dwarven District gets pretty heated. I hopped in and I could not help but notice all the shrimp around. And you know what else helps with clearing my head?
Cooking! So as you do, I found a net, put my sea lion druid form to the test, and gathered a bunch of the little bastards. And then I remembered on the way back home, with a sack of shrimp hanging over my shoulder, that Alex’s ranch has a few fruit trees growing in the nearby forest. And some of those trees and bushes have lemons and limes. . .
Then I had the greatest idea I’ve ever come up with for the past ten days.
Before we get straight to cooking, this is going to take some preparation. You can’t just set the shrimp on top of a fire, spray lemon juice on it, and call it a day. You have to do this thing called “marinade,” which I previously referred to as the “juicening.” Because it’s when a meat sucks in all the juice of something to get some flavor when you cook it.
Do note that I’m cooking this for a rather large group of people and we’re gonna have leftovers, more than likely. Actually no, there won’t be, I fucking love shrimp. But that is besides the point. If you’re cooking a single serving or perhaps even more, you can always just resize how much you’re making by half or whatever.
Why don’t they make bathing like this easier? Wait, they do?Now let’s introduce our victims.
5 (2.5 -Jax) pounds (40 ounces) of shrimp, 1 cup of lemon juice, 1 cup of lime juice, 2 lemons, 2 limes, 2 tablespoons of olive oil, a decent amount of adobo seasoning, and some tajin seasoning. Now, I’ve never heard of those sorts of spices before, but as long as you have a container labeled with them, you should probably be fine with sprinkling it on when that time comes. (Oh my god, Sera… -J)
As well as that, keep a large bowl, a lid for that bowl, and a strainer handy.
First you’re gonna take all your shrimp and place it in a strainer. I’d recommend letting it thaw prior if you have it frozen, but it’s no panic if you didn’t. Place the strainer in your sink and run it under cold water. Trust me. If these guys are raw, hot water will cook them. We don’t want that. Not yet.
After they’re all cleaned up and ready to go, move them to your bowl. Get your cutting board out so you don’t chop up the counter again and bring out your lemons and limes. Cut each of them in half right down the middle so they look like so.
Now what you wanna do is take each half and squeeze the hell out of them right into the shrimp bowl, all until their juices are drained. Once they’re all out, place them to the side, but not in the trash. You’ll still need their juiceless husks. Right after that, pour your cups of lemon and lime juice in along with them.
Now take your adobo seasoning and sprinkle it all around the top part of the shrimp so it’s evenly distributed. I hope you don’t have any finger cuts because during this part you’ll wanna dig in there with your hands and mix it all up. Make sure those bottom shrimps get a little love. If their little shrimp spirits are passing for us to eat, you better believe that I’m going to make what they become in their life beyond death the most delicious thing possible.
Right after that, do the same thing you did with the adobo stuff and do it with your tajin seasoning. I did these both just with the idea of “oh okay this is enough.” Though personally, I recommend having more tajin seasoning than adobo to add a little zest. So if something looks like you’ll need a little more spice in one area, go ahead and do it. Nothing will be ruined. (Can confirm, always experiment – J)
Now that they’re all spiced and mixed up, place those lemons and limes back in there. They’ll help in the juicening process.
Slap a lid on this bad boy and tuck it away in your nearest refrigerating unit for 4 hours. Check on it every hour so that one, you are stirring it, and two, that nobody spiked your shrimp supply with any fel magic and it had a nasty reaction to your seasoning, bringing it to life. That happened before. Jax and I had a hell of a fight on our hands. Never again.
The four hours have passed. It is time. Dump everything in your bowl, including the lemons and limes, into the strainer again. Give it a tiny little shake before placing it all back into the bowl as pictured above, still in the strainer.
Now take a pan and pour your 2 tablespoons of olive oil on it. Mine was “extra virgin,” whatever that means. I really don’t get human culture behind this stuff. But sex sells, I guess. (Sera… …wait why IS it called that?! Humans are WEIRD – J)
Spread that around the pan while you heat it on the stove at a medium-high temperature.
Now you’re going to take your shrimp by hand and place it on an even, single layer on the pan. You don’t wanna stack much of it or else it is not going to cook. Keep an eye on these buggers as they cook.
The juice they’re in will begin bubbling up a lot, hissing at you like a snake. Like any decent druid, you have to tame this snake. Keep cooking it until it looks a little something like this, where the juice is about mostly boiled and none of the shrimp are grey anymore. That’s when you’ll begin stirring them around and flipping them over.
This is what they’ll look like when they’re all cooked through. Nice and clean, no more grey or pink, just a good tanned color. You can pick it up and place it on your plate of choice, just be careful not to pour out your olive oil.
Is there shrimp remaining? Go ahead and go back to the bit where I tell you to place the shrimp in the pan and repeat the steps from there. Is there no more uncooked shrimp remaining? Congrats! You’re finished and ready to eat!
Go ahead and serve it alongside anything you would like (or eat it by itself like a savage, such as yours truly). Enjoy that sweet, tangy lemon taste and try to get it when it’s hot off the pan.
(I love this… But I’m also Sin’dorei and we eat a LOT of fish. Taste of home… Great job, Sera!
If you would like to cook for us, please, send me a line! firstname.lastname@example.org, the contact page, or twitter @jaxkol
52.5 lbs (40 ounces) of shrimp
- 1 cup (235 ml) of lemon juice
- 1 cup (235 ml) of lime juice
- 2 lemons
- 2 limes
- 2 tbsp of olive oil
- Adobo seasoning
- Tajin seasoning
- Place raw shrimp in a strainer. Rinse it under cold water.
- Place shrimp in a bowl.
- Cut 2 lemons and 2 limes in half. Squeeze halves over the shrimp bowl.
- Sprinkle adobo seasoning over shrimp. Mix it.
- Sprinkle tajin over shrimp. Mix it.
- Cover bowl and let it marinate in the refrigerator for 4 hours.
- After 4 hours, take the bowl out and pour contents into the strainer.
- Place strainer with shrimp inside bowl.
- Take pan out, put 2 tablespoons of olive oil on. Spread oil around pan.
- Place shrimp on a single “layer” around pan, cook until no longer grey.
- Flip shrimp over, cook all the way through.
- Place shrimp onto plate when finished.
- Repeat steps 10-12 until no more shrimp remain.