YUCATAN SHRIMP
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.
Provided by Sam Sifton
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
- Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
- Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
- In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams
YUCATAN-STYLE SHRIMP - 3 WW POINTS
Fresh, fresh, fresh!! Feel free to make this dish hotter by adding a seeded and finely chopped jalapeno chile pepper or a generous pinch of cayenne to the marinade in step 2. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 37m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it.
- Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours.
- Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.
Nutrition Facts : Calories 292.5, Fat 7.5, SaturatedFat 1.2, Cholesterol 345.6, Sodium 488.9, Carbohydrate 7, Fiber 1.4, Sugar 2.1, Protein 47.1
YUCATAN SHRIMP RECIPE - (3.9/5)
Provided by Chez_Alexander
Number Of Ingredients 8
Steps:
- In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.
YUCATAN-STYLE SHRIMP/ PLANTAIN CRISP/GUAVA CREAM/ANNATTO OIL
Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site
Provided by Manami
Categories Lemon
Time 36m
Yield 26 (2 each) Appetizers
Number Of Ingredients 19
Steps:
- FOR THE MARINADE:.
- Mix all ingredients through vegetable oil, in small bowl.
- Place shrimp in large resealable plastic bag or glass dish.
- Add marinade; turn to coat.
- Refrigerate 30 minutes; remove shrimp from marinade & discard any remaining marinade.
- Thread shrimp onto metal skewers.
- Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink
- Remove shrimp from skewers.
- Arrange plantain chips on serving platter or individual serving plates.
- Top each plantain chip with a shrimp and a dollop of Guava Cream.
- Garnish with cilantro.
- Drizzle Annatto Oil decoratively around plantain chips.
- GUAVA CREAM:.
- Microwave 1/4 cup guava jelly on HIGH 20 seconds to soften slightly (do not let boil) & stir jelly until smooth.
- Cool slightly.
- Beat 1 package (8 oz.) cream cheese, softened, with jelly until well blended and smooth.
- ANNATTO OIL:.
- Heat 1 cup vegetable oil in small saucepan on medium-low heat.
- Add 1/2 cup annatto seed cook and stir until oil is a red-orange color, about 5 minutes.
- Cool.
- Strain oil into glass jar & cover tightly until ready to use. (Unused oil may be stored, tightly capped, in the refrigerator for up to one month.).
Nutrition Facts : Calories 162.2, Fat 13.1, SaturatedFat 3.3, Cholesterol 62.8, Sodium 168.3, Carbohydrate 3.4, Fiber 0.1, Sugar 1.9, Protein 7.8
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