All is just about perfect in my little sliver of paradise.
Sitting on the balcony overlooking the bay, glass of wine by my side, our trip to Puerto Vallarta has been everything and more we’ve hoped it would be. Our resort is in the middle of the bay, about half way in between downtown PV and Bucerias, surrounded on 3 sides by mountains and jungle. For the first week, we didn’t do much more than eat, sip ManMars and take a nap every day.
We’ve spent the last couple of days exploring downtown PV, wandering the flea market, stopping every block or so to sample another $1 margarita, or just to sit and watch the people go by.
We found a great bar/restaurant overlooking the boardwalk called The Cheeky Monkey. We were initially intrigued by the $1 margarita sign advertising “Cheap, Chilly, Cheeky” margs so we decided to stop and check it out. Expecting a thimble~full of tequila~less ritas, we were surprised when jumbo margaritas with a good punch of tequila were delivered. And, then the monkey visited. Or, should I say, he jumped into Tim’s arms. Several margaritas later we sadly bid the monkey a fond adios.
We found another great restaurant off the beaten path where the daily special was $25 including soup or salad and a large glass of wine. Can’t go too wrong there, right? Sweet husband didn’t have the daily special, feasting instead on mustard glazed mahi. Fabulous! Jorge urged me to have the especial du dai and I begged for the recipe.
Below is the recipe for Cinnamon Shrimp. Or, at least I think it’s the recipe. It’s as close as I could understand with Jorge's broken English and my non~Spanish. I’ll try this when I get home and if it needs modifications, I’ll let you know.
I could get used to this!
Margaritas, mountains, dolphins in the bay every morning, star~filled skies every night and the sound of the ocean waves crashing right below me.
Today’s Spanish lesson ~ dos por uno Corona, quarto por dos margarita. These two phrases are very important if you find yourself at happy hour. Fortunately happy hour translates in every language and I’m heading down to partake now.
Adios!
Jorge’s Cinnamon Shrimp
butter
3 cloves garlic, finely minced
2 shallots, finely minced
3T sugar
1 bottle red wine ~ recommend dry red from Chile
1/2T cinnamon
Sesame seeds, toasted
Sauté shallots in red wine until soft. Add garlic and sauté 1 minute. Do not burn. Add sugar and cook, stirring, until melted. Add red wine and cinnamon. Cover with foil or tight fitting lid and simmer 45 minutes or until thick. Remove from heat. Strain, cool and keep refrigerated for up to 7 days.
Sauté fresh shrimp in olive oil until barely cooked. Remove from heat and toss in warmed sauce. Garnish with toasted sesame seeds.
I recommend serving this with coconut, lime and cilantro rice, sautéed fresh veggies and a large glass of red wine. This sauce would also be wonderful served over salmon or with pork or chicken.
