Tequila Lime Grilled Shrimp
Steve Cutchen
Servings/Yield
6 servings
This is the same marinade used for Tequila Lime Grilled Chicken
Ingredients
2 pounds shrimp, large (25-30 count), peeled, deveined, tails on
2 limes, zested and juiced
2 ounces frozen limeade concentrate, (recommended: Minutemaid)
¼ cup tequila
4 cloves garlic, minced
3 shallots, finely chopped (1 big bulb; more than 1 shallot usually comes in a bulb...)
1 teaspoons cumin
¼ teaspoon cayenne
¼ cup cilantro, chopped (a small handful)
1 jalapeno, seeds and membranes removed, chopped. See note.
½ teaspoon crushed red pepper flakes
salt
black pepper
½ cup vegetable oil
1 lime, sliced, for garnish
Method
This dish can be made on a grill using skewers or on a grill pan. If using bamboo skewers, soak them in cold water for at least 1 hour.
Clean and devein the shrimp, leaving the tail shell on.
To prepare the marinade: Whisk together the lime juice, tequila, garlic, shallots, cumin, cayenne, cilantro, jalapeno, salt, and pepper. Slowly add the vegetable oil, whisking until combined. Taste for seasoning.
Reserve 1/2 cup of the virgin marinade for serving.
Put the shrimp and remaining marinade into a bowl or zip bag and marinate in the refrigerator for at least ½ and up to 2 hours.
When ready to cook, spread a thin layer of the reserved clean marinade on the shrimp serving platter. This will be under the shrimp when served. Reserve the rest for dipping.
Skewers:
Thread the shrimp on the skewers (4 to 5 to each skewer, go through the body then through the tail shell). Just before putting the shrimp skewers on the grill, spray with vegetable oil spray to prevent sticking. Grill the shrimp on each side for about 3 minutes or to desired doneness. Spray again with vegetable oil spray just before turning. Remove from the grill as each skewer is done, transferring to the platter and covering with foil to keep warm.
Grill pan:
Preheat cooking-sprayed grill pan to very hot. Working quickly, place shrimp on the grill pan. Cook about 3 minutes, then flip. Dab each shrimp with a bit of marinade. If the grill pan is in a grill, close the lid at this point. Cook an additional 3 minutes or until shrimp is done. Remove to the platter and cover with foil to keep warm.
Serve with melted butter and/or reserved clean marinade.
Notes
Based on recipe from
http://www.culinarycafe.com/Se...ila_Lime_Shrimp.html
For best results, prepare the marinade a day in advance and store in the refrigerator to allow the seasonings to infuse with the oil.
In place of the jalapeno, consider reconstituted guajillo chile.
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Lime Pepper Shrimp
Steve Cutchen
Servings/Yield
2 servings
Ingredients
1 pound shrimp, large (25-30 count), peeled, deveined, tails on
kosher salt
black pepper
crushed red pepper flakes
1 stick butter
4 cloves garlic, chopped
1 lime, halved
¼ cup cilantro, chopped
Method
Lay shrimp out on a cookie sheet and pat dry with a paper towel. Season top side with salt, pepper and red pepper flakes. Melt butter over low heat. Add garlic and sweat to season the butter and soften the garlic. Keep heat low. Do not burn.
Preheat an iron griddle to very hot. Working quickly, lay the shrimp onto the griddle, seasoned side down. Cook 3 minutes. Working quickly in the same order as they were placed down, use tongs to flip each shrimp. Once all shrimp are flipped, cook 1 minute. Now spoon some of the garlic butter mixture over the shrimp. Cook 2 minutes. Squeeze lime juice over the shrimp, then sprinkle the shrimp with the cilantro, and continue to cook until the shrimp are done. Remove to a serving platter. Using a spatula, scrape up the butter, garlic and cilantro bits from the griddle into a small prep bowl.
Serve shrimp with remaining garlic butter and crispy griddle bits on the side.
