Wednesday, September 8, 2010

Cilantro Lime Shrimp

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To me, shrimp and chicken are like blank slates - they adapt to so many flavors and cooking styles. Both make frequent appearances in my house since they're easy to keep in the freezer and they're relatively inexpensive. Needless to say, I'm always on the lookout for new recipes for both - especially ones that will work on the grill. My friend Sarah is in a cooking club with several of her friends and she told me about this recipe for Cilantro Lime Shrimp. She'd made it for her group and said it's one of her new favorites. The original says to cook the shrimp on the stove, but I skewered and grilled them. The sugar in the marinade caramelized a bit and they were delicious: sweet, salty and just a little bit spicy. Jeff's verdict: make them again! Easily an appetizer or a main course, it comes together quickly, which is just perfect with my little one getting more playful every day. (Fortunately she also naps leaving mommy time to blog.)

Note well: the marinade can be made ahead, but don't add the shrimp until about 45 minutes before you cook them. The citrus in the marinade will start to cook the shrimp and will make them rubbery if left too long.

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Cilantro Lime Shrimp

¼ cup orange marmalade
½ cup fresh lime juice
3 large garlic cloves, minced and mashed to a paste with 1 tsp salt
½ cup fresh cilantro sprigs, chopped fine
2 Tbs olive oil
1 Tbs soy sauce
½ tsp dried hot red pepper flakes
1 pound large shrimp (about 24), shelled and deveined, leaving tail and first shell segment intact

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In a small bowl whisk together marmalade, lime juice, garlic paste, cilantro, oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup in a ramekin for dipping sauce. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.

Drain shrimp and thread onto skewers.  Grill until cooked through, a couple minutes on each side.

Garnish shrimp with cilantro sprigs and serve with reserved dipping sauce.

10 comments:

Debbie said...

nice looking shrimp! I could dig in and eat one of those right about now!

Carla said...

Great idea for shrimp. I'm always looking for new recipes for shrimp also. I'll give it a try.

jana@cherryteacakes.com said...

gosh. i really need to not look at the foodbuzz posts before lunchtime. your shrimp are making me need a midmorning snack!

Susi said...

Great looking shrimp! Love the combination of the lime juice with the orange marmalade, it sounds incredibly tasty!

The Mom Chef said...

Shrimp and lime. I'm swooning. They sound and look delicious together.

Kate said...

What a fantastic last minute dinner idea!! Kate @kateiscooking

The Mom Chef said...

I've passed on an award or two because I like your blog so much. Head on over to mine when you get a chance to pick them up. Cheers.

Miryam said...

These look like these ones I made but with pesto. I think they were the best shrimp I ever had :-). Anyhow I just found your blog through Foodbuz and noticed that you are in my area, cool. Maybe will meet at a food store sometime :-)

Baking Barrister said...

These sound like they have some great flavor--which, even if chicken and shrimp are blank states, is not necessarily easy to achieve. I would know ;)

Cathy Pieroz said...

These look fantastic and sound like such a great combination of flavours. Thanks for sharing - Cathy Pieroz at Ray White Alexandra Hills

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