Drunken Pirate Shrimp With Tropical Salsa Recipes

GRILLED SHRIMP TACOS WITH TROPICAL SALSA

Steps:

• For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
• For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
• For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

DRUNKEN PIRATE SHRIMP WITH TROPICAL SALSA

Steps:

• In a saute pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger.
• Bring to simmer on medium heat.
• Let cook for 5-7 minutes, to allow the flavors of the vegetables to let out.
• Gently drop shrimp into the pan and braise on medium low heat until pink, about 4 minutes.
• Remove shrimp and arrange half in each avocado skin "chests".
• Serve with rice for a fuller meal.
• For salsa, after chopping all ingredients to appropriate size, mix together and season with salt and pepper.
• Let sit for at least 30 minutes to marinate.
• Serve over hot shrimp, to look like an opened chest of buried treasure.
• Drizzle pan sauce over the whole dish for extra flavor.

DRUNKEN SHRIMP

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

DRUNKEN SHRIMP

Steps:

• In a large skillet, melt the butter over medium-high heat.
• Add the shallots and cook until soft, about 2 minutes.
• Add the garlic& ginger, then saute for 1 minute.
• Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
• (about 2 minutes).
• Remove the shrimp from the pan with a slotted spoon and keep warm.
• Add the honey& cream to the pan and cook until thickened.
• Return the shrimp to the pan and stir well to coat.
• Serve immediately alone or over a bed of noodles or rice.