Recipe courtesy of Jim Peyton, Lo Mexicano Consulting (http://www.lomexicano.com)
During a road trip to the coastal town of Guaymas on the Gulf of Mexico, Jim Peyton discovered Shrimp Buckets—tin buckets filled with French fries topped with fried shrimp, smothered in mojo de ago sauce and served with salsas and condiments. Try them as a summertime special, served on your patio all season long!
The Fries
Peyton suggests 4 ounces per person. His favorite fries are the one-fry version: put the potatoes in a skillet with oil, turn the heat to around medium, and let them cook, turning as needed for 20 to 30 minutes.
Another option: (which Peyton credits to Serious Eats at http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html): simmer the cut potatoes in water flavored with salt and vinegar, fry once, then freeze them, after which they are fried one more time before serving.
The Shrimp
Peyton recommends 21 – 25 per pound size shrimp, 6 per person.
Peel shrimp, but leave tail on. Coat in all-purpose flour, shake off the excess, and dip in beaten egg. Allow excess egg to drip off, then toss them with Panko Japanese-style crumbs, (they produce a crispier result than regular bread crumbs). Refrigerate breaded shrimp for at least 15 minutes or up to several hours. Fry them, 5 or 6 at a time, in at least 3 cups of cooking oil (Peyton prefers peanut oil) heated to 350°F to 375°F. Make sure the oil does not go higher than halfway up the cooking pot to avoid dangerous overflows. Drain shrimp on paper towels and keep them in a warm (175°F) oven while cooking the remaining shrimp.
The Ultimate Mojo de Ajo
3 chiles de árbol, seeds removed (or substitute 1 medium sized canned chipotle chile, seeded)
4 sun-dried tomatoes (not the kind packed in oil), very finely chopped
¼ cup garlic chopped into medium-sized pieces (around 1/8 inch or slightly larger)
¼ cup white onion, minced
½ teaspoon salt
½ cup extra virgin olive oil
1 heaping ¼ teaspoon freshly ground black pepper
1 ½ tablespoons dried, minced cilantro
1/2 tablespoon lime juice
Finely mince chiles and place in a small saucepan. Add remaining ingredients, except cilantro and lime juice. Turn heat to medium low and heat until oil just begins to bubble. Adjust heat so the mixture cooks at the barest possible simmer (there should be just a few bubbles). Cook until the garlic is very soft, but barely beginning to brown, 30 to 45 minutes, stirring every 5 minutes or so. Add the cilantro and lime juice, and simmer an additional ten minutes or until the garlic just begins to take on a golden hue (unless you prefer the stronger taste of browned garlic).
To Serve: Pile fries into a bucket or bowl, top with the shrimp, and spoon on mojo de ajo; serve with the condiments such as catsup, minced chipotle, selection of salsas/dipping sauces, bowl of lime wedges.