- Subway Sauces Recipes You Can Try At Home - June 2, 2022
- Slow Cooker Potatoes Recipe - June 2, 2022
- Air Fryer Frozen Fish Fillets No Breading - June 2, 2022
If the thought of seafood brings a smile to your face, then you’ll be glad to know how to cook yours at home.
Imagine being able to replicate a sumptuous meal the way it is made at the famous San Pedro fish Market.
With the San Pedro shrimp tray recipe, this dream will become a reality in your kitchen.
Whether you’ve visited the restaurant and had a first-hand experience or heard the tales, it is a fact that their meals are out of this world.
Pull that off at your place, and friends and family will be yearning for the next treat.
In this article, we will look into the popular shrimp tray and an easy way to prepare it.
History of the San Pedro Fish Market
Receiving 4 Guinness records for being the most Instagrammed restaurant in the US is no small feat.
It is a tremendous deal.
That is how great an establishment the San Pedro Fish Market is.
However, the story does not start with a celebrated seafood giant; it began as a small family business in 1956.
Mackey Ungaro started Vista Seafood and put his son Henry and nephew Tommy Amalfitano in charge of operations.
The business started booming, and they expanded with a seafood section where customers chose their food.
Over the years, fortunes grew, and in 1982 the establishment had to move to a bigger space in today’s San Pedro Fish Market and Restaurant.
Then it was just a 400 seat business, but today the Fish Market has a sitting capacity of over 3,000 patrons.
It also boasts of serving more than 30,000 trays of shrimp weekly.
Such a praise-worthy achievement can only mean that they are doing something right with their seafood, and their customers can’t get enough.
Tips for cooking shrimp
1.To bring out shrimp’s outstanding flavor, saute in a combination of oil and butter.
2.Keep a keen eye on shrimp when cooking, as they take only a short time and quickly get overcooked.
3.When well cooked, shrimp will turn pink and their tails bright red.
4.In the cooking process, undercooked shrimp are usually wide and flexible with a ‘U’ shape, and when overcooked, they will curl into an ‘O’ shape.
Nicely done shrimp has a ‘C’ shape.
5.Shrimp have a mild taste, and proper seasoning brings out their best flavor.
If you don’t have seafood seasoning, just add salt, lemon juice, red pepper flakes, and black pepper.
Variations of the San Pedro shrimp recipe
●You can use any fish that cooks as fast and substitute with the shrimp.
Cut it into your preferred size portions and serve in the same way.
●Crab is a good substitute for your seafood tray.
Instead of shrimp, top up your tray with crab meat.
●Add fresh, chopped, and baked corn to the vegetable in the tray.
●If you don’t feel like eating seafood, substitute the shrimp with sausages and serve them on your tray.
Incredible sides to serve with a San Pedro shrimp tray
Using the San Pedro shrimp recipe, the dish will taste greater when accompanied by these sides:
A cold healthy salad on the side is ideal to go down with your shrimp tray.
Whether you add it to the dish or eat it after your meal, any way is excellent.
Refrigerate the coleslaw 2 hours before to taste crispier and yummy.
Clam chowder soup
This soup dish goes down well with the shrimp tray.
Although it is good in any season, the soup is especially a great accompaniment during the cold season.
It is light and won’t leave you too full when taken as a side for the San Pedro shrimp tray.
Chips are always a perfect side to anything meaty, and seafood isn’t different.
Sprinkling a handful of French fries on your shrimp tray will leave you yearning for more.
Alternatively, put them on a side dish and add the San Pedro seasoning.
San Pedro Shrimp Tray recipe
For shrimp tray
●Jumbo Shrimp 450g (Peeled)
●Small baby potatoes 225g, sliced in half
●1 large onion, thinly sliced
●2 bell peppers, sliced
●1 tablespoon butter
●2 tablespoons chili mix
●2 cups seafood stock ( shrimp or lobster stock)
●2 cups broccoli (optional)
●1 teaspoon oregano powder
●Salt and pepper ( for seasoning)
●2 tablespoons canola oil
For garlic bread
●4 slices of bread
●2 cloves garlic, finely minced
●1 tablespoon butter
●1 tablespoon, fresh oregano leaves
●1 tablespoon olive oil
●1 1/2 teaspoon paprika
●1 teaspoon chili powder
●1/2 teaspoon black pepper
●1 teaspoon dried oregano (crushed)
●1 teaspoon garlic powder
●1/4 teaspoon dried basil
●1/2 teaspoon old bay seasoning
●1 teaspoon onion powder
●1/2 teaspoon salt
●1/4 teaspoon dried thyme
1.Heat the canola oil in a large skillet, then saute the onions.
2.Add butter and pepper, then cook until browned (7-10 minutes)
3.Add shrimp stock, tomatoes, potatoes, and the chili mix.
Add the broccoli florets if you choose to cook them.
4.Cook until the potatoes are fork-tender.
Garlic bread preparation
1.Put the olive in a small pan and heat over medium heat, then add butter to melt with the oil.
2.Add the minced oregano and garlic.
Sizzle for a few minutes, then remove from the heat.
3.Dip the slices of bread in the butter and oil mixture.
4.Preheat the oven to 350 degrees F.
5.Put the bread slices in a baking tray and bake for 5-10 minutes (Until the bread has browned).
Flip to the other side and bake until they brown evenly.
Preparing the shrimp
1.Add the shrimp to the vegetables.
2.Cook until the shrimp turns pink (about 5 minutes).
3.Stir in the seasonings and cook for a minute.
4.Serve in a tray and put the garlic bread on the side like they do in the San Pedro Fish Market.
How to store the San Pedro shrimp tray recipe leftover
Preparing a delicious meal can get us so excited that we make more than enough for a single serving.
When in the mood, I love to cook more for convenience on days when I’m too tired.
Luckily, the San Pedro shrimp tray can last longer when properly stored, and reheating it is easy.
Here is how to safely store the sumptuous dish.
Refrigerate the shrimp tray
The shrimp will be fresher for longer if you refrigerate within 2 hours of cooking.
Let the food cool to room temperature before storing it in the fridge.
1.Pour the dish into a large bowl, cover it carefully with a cling wrap, and then put it in the fridge.
2.Alternatively, wrap the entire tray in plastic wrap or foil, then store in the fridge.
3.The shrimp will not last long, so store for 3 to 4 days in the fridge.
Freezing the dish
The freezer is also great for storing the dish in the san Pedro shrimp tray.
Ensure to cool and then pour the meal into an airtight freezer-safe container.
Put the container in the freezer and store it.
Reheating the San Pedro shrimp tray recipe food
Before reheating leftover shrimp, ensure they are still fresh.
There shouldn’t be an odd smell, and you should confirm the shrimp are not slimy.
These two would show they are spoiling.
Try to avoid reheating a shrimp dish twice as it will lose flavor and texture.
If stored in the freezer, it is better to keep the meal in portions so that you only heat the amount to be consumed.
When reheating, the point is to bring back the original flavor without causing the food to be too oily or overcooked.
Reheat on stovetop
With a skillet, you can reheat the cooked shrimp fast and make them warm, fresh, and delicious.
The dish might change the taste and texture slightly, but it won’t be an enormous difference if done correctly.
1.Heat the skillet on medium-high heat.
2.Add oil and let it heat.
3.Arrange the shrimp in layers, trying not to overcrowd them.
Leave them with enough space to turn.
4.Cook for about 3 minutes, then turn to reheat the other side for the same time.
5.Once done, remove the skillet.
Heat the bread in the oven.
1.The oven is ideal for reheating the shrimp tray, especially because of the bread.
2.Preheat the oven to 300 degrees F.
3.Coat the shrimp with butter or oil and wrap loosely in tin foil.
Depending on the amount of the dish you want to heat, divide in different foils, ensuring the shrimp is not too crowded.
4.Arrange all the foils with the food on a baking tray and put them in the oven.
5.Heat for 12-15 minutes, then cool and serve.
1.Put the shrimp dish in a microwave-safe container, allowing the shrimp to be in a single layer.
2.Sprinkle some water so that the shrimp will not dry up, then cover the container.
3.Place in the microwave and heat for 1 to 2 minutes.
It might take longer depending on the number of shrimp but try not to overcook them.
Thawing your shrimp
Thaw the shrimp before reheating so that they cook evenly.
The ideal way to defrost your frozen shrimp is to put it in the fridge a day or night before to thaw slowly.
If you are in a hurry, put the frozen shrimp in a bowl with cold water.
Once they defrost, dry the shrimp in paper towels and cook.
The San Pedro shrimp tray recipe is easy to pull off, and you should try it and make a delicious meal that will spice up your cooking skills.
An Easy to Follow San Pedro Shrimp Tray Recipe
- 450 g Jumbo Shrimp
- 225 g Small baby potatoes
- 1 large thinly sliced onion
- 2 bell sliced peppers
- 3 to matoes
- 1 tablespoon butter
- 2 tablespoons chili mix
- 2 cups stock seafood
- 2 cups broccoli
- 1 teaspoon oregano powder
- 2 tablespoons canola oil
- Heat the canola oil in a large skillet, then saute the onions.
- Add butter and pepper, then cook until browned (7-10 minutes)
- Add shrimp stock, tomatoes, potatoes, and the chili mix.
- Add the broccoli florets if you choose to cook them.
- Cook until the potatoes are fork-tender.
- Add the shrimp to the vegetables.
- Cook until the shrimp turns pink (about 5 minutes).
- Stir in the seasonings and cook for a minute.
- Serve in a tray and put the garlic bread on the side like they do in the San Pedro Fish Market.