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Grilled passion fruit shrimp

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Grilled Passion Fruit Shrimp
    15-20  skewers
    2  shrimp each
    1-lb. medium  small raw shrimp, deveined, shells off
    15 - 20  skewers, previously soaked in water for about an hour, optional, optional
Passion fruit marinade or adobo:
    2 Tbsp  ground achiote paste*, (annatto seed seasoning)
    1 tsp  ground cumin
    ½ tsp  chili powder, adjust to taste
    1 Tbsp  olive oil
    1/4 cup  passion fruit pulp, (or juice concentrate, unsweetened-OR, use orange juice)
Achiote butter for basting:
    1 Tbsp  melted butter
    1 tsp  achiote paste
Instructions: Marinate the shrimp with the passion fruit adobo marinade ingredients for 30 minutes to a couple of hours. Then, pre-heat a grill/grill pan. Put the shrimp on the skewers--2 on each skewer for an appetizer. Brush the shrimp with the melted butter achiote right before grilling. Place the shrimp skewers on a hot grill, grill for about 3 minutes on each side or until the shrimp are fully cooked. Baste with the achiote butter as needed. Exact cooking time will vary based on each grill and size of shrimp. Jalapeno cilantro salsa:
    4-5  jalapeños, seeded, deveined and cut into large chunks (use some seeds for hotter salsa)
    1 medium sized  bunch of cilantro, about 1 cup of packed cilantro
    2  garlic cloves
    Juice of 2  limes
    ½ to ¾ cup  olive oil, (adjust based on how thick you want the salsa)
      Salt to taste

Lime slices for serving

Place all the ingredients in a mini food processor or blender, mix/blend until all the ingredients are completely crushed and the sauce is smooth. Use immediately or refrigerate until ready to use. The salsa is best if used the same day it?s prepared.

Serve shrimp with lime slices and dipping sauces, with your choice of sides, or on top of your favorite salad.

*Purchase at the meat counter of the local Mexican markets.

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