Casarita Camaron with Cilantro Sauce recipe

Source: San Antonio Express-News 06/06/2001 - Casarita's Restaurant, San Antonio, Texas

12 large (16/20 count) shrimp
12 thin slices jalape�o (or serrano) chile
12 thin-sliced bacon strips

Marinade:
1/3 cup vegetable oil
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1 clove fresh garlic, finely chopped

Cilantro Sauce:
1 large white onion, chopped
1 large bunch cilantro, washed
1 cup heavy whipping cream
2 tablespoons white wine
1 teaspoon chicken base (bouillon)
1/2 teaspoon seasoning salt, or to taste
1/2 teaspoon garlic powder

Garnish:
Chopped fresh cilantro leaves

Prepare shrimp: Rinse shrimp with cold water. Remove the shell, but leave the tail portion intact. Devein and rinse. With a sharp knife, cut the shrimp along the inner, underneath side; do not cut completely through to the top of the shrimp. Place one piece jalape�o inside cavity of shrimp. Wrap one strip of the bacon around the shrimp body (not the tail). Fasten with toothpicks or thread shrimp onto a metal skewer. Repeat with remaining shrimp and place them in a flat glass, ceramic or stainless steel dish.

For Marinade: Combine all ingredients and pour marinade over the shrimp, coating all sides; cover, and set in refrigerator for 1 to 2 hours until ready to cook.

For Cilantro Sauce: Place onion and cilantro in a steamer basket, place over boiling water and cover. Let steam for 12 to 15 minutes, or until onions are very soft. Transfer to a sieve (or use a food mill), set over a bowl, then extract juices and puree solids of onions and cilantro by pressing mixture through sieve with a large spoon or pestle. Scrape any solids from the underside of sieve into juice. Pour heavy cream into a saucepan and whisk in onion and cilantro juices. Add wine, chicken base, seasoning salt, and garlic powder and bring the mixture to a gentle simmer. Let simmer for 6-8 minutes, stirring occasionally. Taste and adjust seasoning as necessary.

Cook shrimp on a grill over a medium flame. If bacon grease causes a flame up, squirt flames with cold water or shift them quickly to a cooler part of the grill until the fire has subsided. Turn once, cooking just until the bacon is crisp and the shrimp are cooked through, about 4 to 7 minutes. Serve shrimp immediately, topped with Cilantro Sauce and garnished with chopped cilantro.