My friend C, who is the best MacGyver style cook I know, was making shrimp two different ways yesterday: Coconut fried shrimp and a grilled shrimp with my honey-lime-garlic marinade. The result was two contrasting and complementary flavors that i couldn't stop popping in my mouth! mmmmm!
Here are some recipes for you:
Mango heaven sauce
1 can mango nectar
5 TB honey
1 TB honey mustard
- reduce mango nectar and honey til slightly thickened (took me about 20 min) and pour over top of mustard and mix.
it's the perfect sauce for coconut shrimp. very sweet and should have a jam like consistency.
Honey lime garlic chili shrimp
- 1/2 cup honey
- 1 cup lime
- 3 TB minced garlic
- couple dashes of pepper
- chili powder
- salt
- olive oil
-combine honey, lime, garlic, pepper in bowl
- brush oil over boiled, peeled shrimp (boiling keeps shrimp from getting gray and rubbery on grill according to C)
- sprinkle with salt and generously sprinkle both sides with chili powder
- baste with honey,lime,garlic sauce before and while grilling
the two types of shrimp -- sweet and salty -- next to each other make for a delightfully mouthwatering combo!
I am SO going to make Mango Heaven Shrimp this weekend
ReplyDeleteOMG this was SOOOOO good!!
ReplyDeleteactually, he was really cruel about it.
ReplyDeleteWe were having a pool party, and he put the plate of shrimps down at the deep end of the pool, by the edge, then he went back inside to cook something else.
So about 6 of us are paddling to the deep ending, blindly feeling up on the edge for a shrimp, and then half-drowning ourselves, trying to peel the shrimp / eat the shrimp / dodge the hungry armada / hang on to the edge / not die.
let's just say that I gained a new respect for synchronized swimmers that day.
plus, the shrimp are just as good when you're munching them underwater on the bottom of the pool.