What’s in Season - Summer
This summer we have all the produce and the seafood that's in season. These items can be found at your local farmer's markets. So stock up and get cooking!
This recipe gives your shrimp a bit of a Caribbean flair that is perfect for enjoying at the beach or wherever you are on island time.
Ingredients
- 1 pound (no smaller than 32 count per pound) peeled/deveined shrimp, thawed if frozen
- 1 (10-oz) can frozen margarita mix, thawed
- ½ cup plus 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon green pepper sauce, like Tabasco
- ½ cup plain whole milk Greek yogurt
- 2 tablespoons cream of coconut
- ⅛ teaspoon ground red pepper, more if you like it hot
- ½ teaspoon course sea salt or Kosher salt
- Cooking spray
Preparation
Whisk together the margarita mix and ½ cup cilantro until blended and reserve ½ cup for later use.
Place the shrimp in a shallow baking dish large enough for them to be in a single layer. Pour the remaining marinade over shrimp, turning to coat both sides; let stand 20 minutes to marinate.
Stir the pepper sauce into the reserved marinade mixture and set aside. Whisk together the yogurt, cream of coconut, the remaining 2 tablespoons of cilantro, and red pepper until blended and reserve.
Remove the shrimp from the marinade, and discard the marinade. Place a grill pan over medium high heat and spray with cooking spray. When the pan is hot (you want to hear the sizzle when you put in the shrimp) put in the shrimp. You may have to do this in 2 batches depending on the size of your pan. You don’t want to crowd the shrimp, as this will retard the caramelization, which is a big part of the dish’s flavor.
Cook the shrimp about 2−3 minutes per side or until the shrimp are pink, opaque, and a gentle “C” is created. Overcooked shrimp are rubbery and not much fun to eat. Remove the shrimp to a platter, pour some of the reserved marinade over the shrimp, and sprinkle with the salt. Serve with the sauce.
4 Servings
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