Are you feeling HOT, HOT, HOT??????? How bout some Spicy Shrimp? Recipe
My class last Friday night was Fresh From the Sea, Key West Style. For those that are not familiar with The Rolling Pin Kitchen Emporium in Brandon Florida, "Rolling Pin offers a full array of products, including quality cookware, professional cutlery and kitchen tools that are used by professionals and home chefs alike. Additionally, Rolling Pin hosts Cooking Classes and Live Demonstrations. The classes are FUN to attend, and feature tips and techniques that will help expand your culinary skills."
I had a small class last Friday, but we had a great time, must have been the Key West theme and I must admit the food was quite delicious! We started the evening making Grouper Ceviche, a perfect dish to start a Key West style dinner. While the ceviche was ""cooking" I prepared the marinade and the shrimp and placed them in the refrigerator. They need at least 30 minutes to marinade but have so much more flavor if you have time to let then sit longer. I then whipped up individual Key Lime Mousses and popped them in the freeze. They need about 4 hours to set completely, but can be served after they have been in for at least 2 hours, especially if you put them in an ice bath before pouring into the individual serving dishes! For timing sake, I prepared a batch before class, and had them all ready in the freezer. We would use the ones I prepared during class for my two assistants and the two girls "manning" the store and of course on for me as this is one of my favorite desserts!
I could tell at this point they were getting hungry, so we plated the ceviche and they enjoyed that while I began the shrimp. First I started simmering the liquid for the rice, substituting coconut milk for half of the water. I have gotten in the habit of substituting some or all of the water with a flavor that is in the meal. That way the rice does not "water down" the meal. You can use chicken broth, beef broth, whipping cream, etc. When the water was just to a low boil, I added the rice, covered it turned the flame to low and left it to steam. I then quickly prepared the salsa. Honestly, this should have been done earlier, but I got so caught up in great conversation, that I got a little behind. Not a problem, the flavors in the salsa with the mango and basil need only a little time to blend, longer is better, but.....I demonstrated how to us the OXO Mango Splitter, this time peeling the mango first and it worked just fine. If you peel it first, it is so much easier to chunk up for the salsa. I don't recommend peeling it first, if your mango is a little too ripe, the skin tends to give the ripe mango some "stability" as you push down with the splitter. The salsa ingredients were combined, and in the fridge it went. The shrimp came out of the marinade and they were quickly sauteed, them removed to a bowl. This is how easy this recipe is. The marinade is then brought to a slow boil and simmered till thick, about 5 minutes. When the rice is complete, fluff with a fork and add some lime zest, fluffing a little more to combine. Then put the rice in the sauce, just to reheat and flavor and remove the salsa from the fridge. To plate, place a scoop of rice on your plate, top with the shrimp and some sauce and garnish with the mango salsa. This dish is an amazement of flavors due to the combination of the creamy coconut rice, the spiciness of the shrimp and the cool, freshness of the mango salsa, ENJOY! Then finish off with a tangy lime dessert, it is a perfect meal.
- Spicy Shrimp with Coconut Milk and Mango Salsa over Lime Coconut Rice
- Salsa:
- 1 mango peeled, and finely diced
- 2 scallions, sliced
- 5 basil leaves, julienned
- 1 lime, juiced
- salt and pepper, to taste
- Shrimp:
- 2 fresh jalapenos, sliced
- 3 cloves garlic, thinly sliced
- 1/2 inch ginger, peeled and grated
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1/2 lime, zested
- 1/4 cup coconut milk
- handful basil leaves, torn
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- fresh ground pepper
- 1 pound shrimp, peeled and deveined
- Rice:
- 1 cup jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- salt -- to taste
- 1/2 lime -- zested
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.
Put the coconut milk, water, and salt in a saucepan and bring to a simmer. Add rice, Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest.
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes. Add shrimp to pan and toss. Serve over Lime Coconut Rice and top with Mango Salsa.
Individual Key Lime Mousses topped with Raspberry Coulis
Souffles:
6 egg yolks
1 key lime -- finely zested
6 tablespoons key lime juice
1 cup sugar
3/4 cup water
2 teaspoons light corn syrup
3/4 cup heavy cream
Raspberry Coulis:
15 ounces frozen raspberries in syrup -- thawed
2 tablespoons sugar
4 teaspoons cornstarch
Beat the cream to stiff peaks in a large bowl. Refrigerate.
Prepare collars for six 4-ounce ramekins or individual souffle dishes: Cut strips of aluminum foil or parchment paper and secure them to the dishes with tape to make collars that extend 1 1/2 inches above the rims.
In a mixer bowl, combine the egg yolks and lime zest. Beat on high speed until very thick and pale. Slowly add the juice and continue beating on high speed for 3 or 4 minutes.
While the yolk mixture is beating, combine the sugar, water and corn syrup in a small pan and heat to boiling. Add the boiling syrup to the yolk mixture and continue beating until cool.
Fold the lime mixture into the cream until thoroughly incorporated. Pour the mixture into the prepared dishes and freeze at least 4 hours.
Strain raspberries through sieve & measure syrup. Add water to make 1 1/4 cup. Pour into saucepan.
Combine sugar & corn starch. Stir into raspberries. Heat, stirring constantly, until mixture boils & thickens. Allow to cool slightly, then place in a blender and process until smooth. Stain through sieve to remove seeds.