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Citrus Cilantro Shrimp
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Fidel
Posts: 10,172
I found an old recipe posted by tjv and improvised on it a little.
1/2 c. lemon juice
1/4 c. apricot preserves
5 cloves minced garlic
1/2 c. fresh cilantro, chopped
4 Tbsp EVOO
1 tsp soy sauce
2 tsp red pepper flakes
1 tsp Hawaiian sea salt
1 tsp fresh cracked black pepper
1.25 pounds 16-20 ct shrimp, peeled and de-veined
Mix all ingredients in a large mixing bowl (I decided to crush the sea salt a little in the mortar), added shrimp and set in fridge for an hour:
Skewered and dusted with a little zippy sack kickin rub:
Cooked direct on the large on a raised grid at 400* for 3 minutes per side:
1/2 c. lemon juice
1/4 c. apricot preserves
5 cloves minced garlic
1/2 c. fresh cilantro, chopped
4 Tbsp EVOO
1 tsp soy sauce
2 tsp red pepper flakes
1 tsp Hawaiian sea salt
1 tsp fresh cracked black pepper
1.25 pounds 16-20 ct shrimp, peeled and de-veined
Mix all ingredients in a large mixing bowl (I decided to crush the sea salt a little in the mortar), added shrimp and set in fridge for an hour:
Skewered and dusted with a little zippy sack kickin rub:
Cooked direct on the large on a raised grid at 400* for 3 minutes per side:
Comments
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Holy crap that looks INCREDIBLE!
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That looks and sounds like a great shrimp recipe.
I will give that a try real soon. -
Those look great, Rod. I haven't been able to get decent shrimp consistently since we moved from Florida 8 years ago. Did they taste as good as they look?Knoxville, TN
Nibble Me This -
These had been frozen, so they were just OK. I strongly prefer fresh shrimp.
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Rod,
Nice looking cook pal. I'm doing hangers a little later. How much "kick yer sack" would I use"
SteveSteve
Caledon, ON
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I did something good with hangers the other day - i made sliders. Cut them into medallions, pound just to get them big enough for the roll, season and sear.
They were great.
The kick yer sack isn't really hot, just a little afterburner to it. -
That looks fantastic!! Great pics!!! Will have to give this recipe a try.
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I love the way shrimp cook on the grill. Yours look fantastic. Thanks
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That is some good looking shrimp. Did the apricot preserves flavor come threw that much?
Mike -
Rod,
Good lookin stuff! I'm going to try my Zippy rub tomorrow on some wings for the Eagles game. Maybe I'll make the obituaries Monday :laugh:
Brian in Wernersville, PA -
I didn't notice the apricot flavor. I Think it was overpowered by the heat and citrus.
I think it added a little glaze and crunch to the finish, but not much for flavor. -
wow fidel looks great! all that fresh food all i can say is maybe you should have squeezed some fresh lemon instead of the bottled stuff.... :(
i think i will give it a try myself next weekend with some nice shrimps i have tucked away in the freezer for a special meal . :cheer: -
Rod, those look really good! I wonder if you had added some more apricot preserves near the end of the cook, whether that would make a good glaze. How'd they taste?
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Killer!
LR -
Great looking cook!
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That's a good idea. I wish I had thought of that. They definitely could have used a little more sweetness to balance the heat and acidity.
I had thought about honey, but apricot glaze as a finishing sauce may have been the key. -
I know what you're saying, but lemons are a little touhg to come by and pretty expensive this time of year.
I rarely cut corners on ingredients but on lemon juice I do. The stuff I use is actually pretty good. -
How's that gall bladder treating you? Recovery going OK?
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:woohoo: looks finger-lickin SUPERB
all my taste buds are tingling :woohoo:
that's 400F Dometemp, right?
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400* dome. I do all shrimp that way. I use a raised grid and only load a little lump so I get the heat but keep the shrimp well above the coals.
They get crisp without getting overdone and don't char. -
verry nice looking rod!!
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Ohhhhhhh
Those look great and the celentro at least in the pics just make it. Like the way you skewered them. Makes flipping easy. -
Rod that looks outstanding, I could eat that for breakfast right nowhappy in the hut
West Chester Pennsylvania -
hey rod, thanks for reminding me of that one...twww.ceramicgrillstore.com ACGP, Inc.
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It's a little tougher than I thought it would be. Thanks for the concern, I'm sure it's just going to take some time, and I'll be back to normal.
Thanks
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