As the summer winds down and the nights begin to cool down, here in central New York state, one of the things I will remember the most, is all the shrimp we have enjoyed this summer! As I have said before, my Mom did not cook alot of seafood when I was growing up. And for years, my husband would not eat it, only because he had no idea how delicious it could be... thank goodness he does now, ha, ha. When I was first married, my idea of a quick dish was something processed, out of a box! No way, not now, not in my house. I have enjoyed experimenting with all the variations on how to prepare shrimp and seafood, and look forward to learning more! When I sit and enjoy these tasty creations, I often wish that I could have shared all I have learned with my Mom and Dad, because no matter how old we are, we all still want that "pat on the back," job well done feeling. They continue to inspire me.
1 pound uncooked shrimp, cleaned with tails on
1/4 cup homemade or store-bought dry rub
For Pineapple Salsa:
2 cups fresh pineapple, finely diced
1 habanero, minced
1 red cherry pepper, minced, optional
1/3 cup diced white onion
7 tablespoons rice wine vinegar
Juice of 1/2 a lemon
2 tablespoons honey
Salt and pepper
Pineapple and habanero compliment each other so well in this recipe.
1. Start by prepping the shrimp. Take a couple of paper towels and press down lightly onto shrimp to release excess moisture. Season lightly with salt, then add your dry rub, making sure all shrimp is covered. Cover and refrigerate until ready to use.
2. For pineapple salsa,in a medium saute pan, heat 2 tablespoons of olive oil to medium heat. Add the garlic and cook for 1 to 2 minutes, stirring so it does not burn. Add the peppers and cook for 1 more minute. Add the remaining ingredients, 1 teaspoon salt and pinch of pepper. Lower the heat and let it cook down for a few minutes. Taste for salt. Transfer to a dish and let it cool at room temperature. If not using right away, chill in the refrigerator.
3.To cook the shrimp, I like using a large griddle that covers both the front and back burner on the stove top. But, you could also skewer and grill the shrimp, just make sure you brush it with oil before you grill it. If cooking on the stove top, preheat the griddle to medium heat for a few minutes. Drizzle olive oil to cover evenly. Lay the shrimp, but do not overcrowd or it will steam and not blacken. Cook for just 2 minutes per side or when shrimp turns pink. Transfer to bowl and cover to keep warm.
4. Serve as is with lemon/lime wedges as an appetizer or with warm corn tortillas for tacos. I served it with some shredded cabbage, radishes, green onions, cilantro, jalapeno, that was lightly seasoned in a little rice wine vinegar, salt and pepper. Yields up to 4 servings.
Shrimp tacos, a quick and healthy choice for lunch or dinner. Served with a side of a quick pickled beets, onions, jalapeno, with lime and salt.
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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