While I was in St. Kitts last week, I decided it would be fun to blog about some the food I have enjoyed on various adventures and some recipes that I have acquired or developed along the way.
For many years now, starting in college, I began collecting cookbooks where I traveled to help me capture the spirit of the local food and expand my own culinary repertoire. My cookbook collection has grown into a fairly comprehensive library. Some may even call it an addiction...
Originally, I thought my first blog would be about the Caribbean food in St. Kitts. But today while I was putting away some travel information that I had saved from our trip to St. Kitts in my scrapbook room, I stumbled across a recipe that I had written on a business card from our trip to Acapulco, Mexico a few years ago (2011). It was for a simple BBQ shrimp dish that was just amazing at a restaurant in Acapulco call Su Casa. It brought back so many memories of this wonderful place that I had to share my experiences with you on this first.
Acapulco was the hot spot for the rich and famous back in the 1950s. It was just starting to make a come back in the early 2000s when the gangs and drug activity in the area set back tourism significantly. It is very sad as this beautiful city has so much to offer.
We didn't feel unsafe during our visit but we are seasoned travelers to Mexico and had escorted taxis approved by our resort when we went off property. On the night we planned an outing to see the cliff divers, we decided also dine out at a restaurant with a view to watch the sunset. The resort recommended Su Casa.
Su Casa was built in 1971 as a private residence and then turned into a restaurant in 1982.
As we made our way up the side of the cliff to the restaurant, we knew we were in for a treat at sunset. As we walked up the stairs to the rooftop dinning area, we were surprised when we found that we were the only diners at the restaurant on a Thursday night. A testament to the impact that gang activity has done to the area.
Our waiter took exceptional care of us, needless to say. He took pictures of us with the skyline in the background and made sure that everything was perfect!
We started our dinner with the BBQ shrimp on the menu. The large succulent shrimp were swimming in what we thought was one of the best sauces we have had for some time. They were so flavorful. I couldn't help but ask the waiter if the chef would share his recipe. He kindly did so.
As we were leaving, our waiter begged us to share with others at the resort that the restaurant is safe and worth venturing out to. I can say that we did feel safe being escorted there and back and the food was exceptional. We did recommend it to others (and to you if you are in Acapulco staying at one of the resorts).
Here is the recipe as I wrote it down on the restaurant's business card. It makes a large batch of the sauce so feel free to scale it down. Or just make a big batch and refrigerate. It would be good on chicken or pork as well.
BBQ Shrimp from Su Casa, Acapulco, Mexico
1 liter of olive oil
juice of 1 lemon
5-6 garlic cloves, pressed
rosemary (to taste, start will a little and add more to season to your taste but this is the secret ingredient...)
1 bottle of barbeque sauce
Blend in a blender until smooth.
Peel and cleans shrimp. Sauté in butter until nearly done. Add a small amount of the sauce and cook lightly.
Link to Su Casa's Website: http://sucasa-acapulco.com
Adios for now!!