Friday, September 4, 2009

Arizona's Beach

Tourism and Tastes of Tucson

Brought to you by the Adobe Rose Inn

Yep! Arizona has a beach. Rocky Point – its US name - or Puerto Peñasco – its Mexican name - is a stunningly beautiful Mexican fishing village turned resort town. It’s located on the northern tip of the Sea of Cortez and the Baja Peninsula 216 miles from Tucson and 215 miles from Phoenix. You can drive there in 3 and a half to 4 hours. Why would you want to do that? For warm waters, clean beaches with miles of white sand, 300 different types of birds in their bird conservancy, sea lions, pelicans which fly in formation, fabulous sea food (and you can take 25 lbs. per person back to the US!), fun shopping, amazing night life and absolutely incomparable sunsets. What do I do when I am there? Relax, rejuvenate, revitalize, re-invigorate, revive, restore my sense of humor and renew my spirit. Yes, you will need your passport when you go.

Whenever we go to Rocky Point, we bring home the best and most unpolluted shrimp in the world. This recipe is my favorite way to cook them.

Asian Grilled Shrimp

Serves 6 -8.

2 lb. of large shrimp, cleaned, deveined and butterflied

In a bowl, thoroughly combine the following:
½ cup extra virgin olive oil
½ cup fresh basil finely chopped
4 extra large cloves of garlic put through a garlic press
2 TBS. white wine vinegar
1 TBS. Worcestershire sauce
Sambol Olek to taste (can be found in Asian grocery stores)
½ teas. salt
½ teas. freshly ground black pepper

Place ¼ cup of marinade in a large zip-lock bag. Add the shrimp and turn to make certain all shrimp are coated with the marinade. Chill the shrimp and marinade for no more than two hours. Refrigerate the remaining marinade. Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.

Heat the grill to a medium heat, approximately 350 degrees. Thread the shrimp onto the skewers and grill for 2 – 3 minutes per side or until the shrimp is opaque in the center. Be careful not to over cook. Arrange the skewers on a platter and spoon heated marinade over the shrimp. Enjoy!

What’s new at the Inn?

The 3 Cs scones – cheese, chilies and corn. Just fold 1/3 cup sharp cheddar cheese, ¼ cup mild green chilies and ½ cup corn kernels – frozen, canned or freshly cooked all work – into prepared Adobe Rose Buttermilk Scone Mix dough. Bake at 450 degrees for 15 -18 minutes. Great snack any time of day!

You can now purchase Adobe Rose Buttermilk Scone Mix at gift shops in the Tucson Airport, Tohono Chul, and the Tucson Botanical Gardens. The mix is also in specialty shops from Tucson to Tubac to Tumacacori. You can also find them on the shelves of some Whole Foods groceries.

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