I have been told I make the best fried shrimp. But I also have been told I make the best fried chicken, fried pickles and fried green tomatoes. I only brag about such a thing because I am not necessarily proud of my frying skills; I am actually concerned about such a talent. It sounds the alarms of high cholesterol for all who come near me. I guess I could begin training to become someone who makes the best fruit salad, but that sounds so boring. I would rather my future eulogy read: “She made some mean fried shrimp!” As opposed to “She made a delightful fruit salad!”
The key with fried shrimp is moderation, but feel free to eat other types of shrimp each night, or at least a few nights a week! It is that wonderful abundant summer catch; one that the fish market never runs low on!
I am like Forest Gump’s friend, I could sit around listing the many ways to make shrimp … Shrimp PoBoys, Shrimp tacos, Shrimp salad … So fry up some shrimp and find other ways to serve it up, some ways are wonderfully creative like the recipe below!
Marinade and Sauce
2 habanero chilies seeded chopped
2 green onions roughly chopped
1 clove garlic finely chopped
1 tablespoon finely chopped fresh ginger
3 peeled and pitted mangos roughly chopped
1/4 cup roughly chopped cilantro leaves
1 cup rice wine vinegar
Juice of 2 limes
1 pinch Salt to taste
Shrimp
1 pound fresh shrimp peeled and de-veined (Approximately 20 whole shrimp tail on)
20 skewers soaked in cool water for 30 minutes
Olive oil for brushing
Marinade and Sauce
-To prepare marinade, place the habanero chilies, green onion, garlic, ginger and mango in a blender or food processor. Blend mixture until smooth.
-Turn off the blender and add the cilantro and rice wine vinegar to the mixture.
-Pulse in blender until ingredients are evenly combined. Add salt to taste.
-Reserve 1 cup (250ml) of marinade for basting and dipping and set aside until later.
Shrimp
-Place the shrimp in a sealable plastic bag, pour marinade over the shrimp and toss to coat. Let shrimp marinate in the refrigerator for 1 hour.
-Remove shrimp from marinade and thread 2 shrimp on to each soaked bamboo skewer. Drizzle shrimp skewers with olive oil and season with salt.
-Prepare barbeque to medium high heat 375.
-Rub or spray your grill with oil to help prevent sticking to the grill grates.
-Place a sheet of foil down on the heated grill. Then place the shrimp on the grill while leaving the sticks over the foil to prevent burning.
-Grill shrimp for one minute or until nicely caramelized and charred. Flip shrimp and baste with the reserved sauce set aside earlier.
-Shrimp will be done when they turn pink and opaque. Remove shrimp skewers from grill and serve with left over basting sauce.
~Leigh Sackett
