These Shrimp don't just lie there! | | by
Ana Luz Velázquez - May 21, 2001. |
From the moment we enter the restaurant,
the feeling is one of an underwater world bathed in
a blue ambient light. Right in front of the entrance,
there's a whimsical sculpture of a fish-man, decorative
items, relics of ancient ships. The walls and ceilings
look like reefs through which a splendid mermaid appears,
or some other small inhabitants of these fantastically
colored structures. There's also the muscular arms and
torso of a man who appears in high relief over the diners
in the corner of the restaurant.
In the back, there's a patio where
the rest rooms are located. Their entrances are truly
original: a huge snail serves as entrance to the men's,
and a conch shell to the women's...
The bar is at the rear to the left,
surrounded by divers, lanterns, ropes, nets and fish
tanks.
Once you've become accustomed to
this underwater world, the personalized attention of
the owner and his waiters introduces you to another
world, that of the shrimp. Lots of shrimp, any style
you like, small, medium or large, prepared in every
different way you can imagine. One version is Al Tequila
with sweet red and green peppers and cream, flambéed
with Tequila. Another delightful dish is the Coconut
Shrimp. Those are butterflied, covered in a flour, egg,
beer and curry powder batter, fried, then bathed in
fresh coconut milk. They're served in a coconut half-shell
with a Green Goddess dressing made with mayonnaise,
spinach, celery, onion and spices. Other options include
fajitas, al periódico, a la diabla, stuffed,
brochettes, with garlic, al pastor, etc.
The dishes you order can be served
as regular dishes or by weight. Usually, it's a ¼
K. per person, ½ K for two and one kilo for three,
prepared any style the client chooses - with or without
the heads, peeled or not, as a cocktail or a hamburger,
steamed or even popcorn shrimp. The latter is served
in a basket as an appetizer or snack, or with nachos,
and there are tostadas too, of shrimp of course.
The degustation begins with a small
bowl of shrimp broth.
The Blue Shrimp is an original concept in Vallarta,
presented by Martín Villalobos and Katina Demerutis
in this attractive restaurant where shrimp reign supreme.
The range of choices grows when the
client asks for a special recipe. All he has to do is
bring it, and the Blue Shrimp will prepare it.
For those who don't fancy shrimp, there's no problem.
They can order Mahi Mahi, fish on the grill or with
a sauce, and there's lobster and crab tacos with celery,
chopped onion and white wine. The Blue Shrimp also prepares
a wonderful tuna steak and great calamari...
And as we all know, if we want to
truly enjoy eating our shrimp, we have to get into them,
fingers and all. Not to worry, every table is set with
plenty of rolls of napkins and utensils in a wooden
container.
Good appetite!
The Blue Shrimp is located at 779 Morelos downtown (a
couple of blocks south of 31 de Octubre) and it is open
every day from noon to 1 a.m. Tel.: (3) 222-4246. analuz@pvmirror.com |
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