1 pound large shrimp, peeled and deveined
1/3 cup pickled jalapeno slices
¼ cup pickling liquid from jar or can of pickled jalapenos
Juice of 2 limes
4 Tablespoons corn oil, preferably unrefined
3 Tablespoons minced fresh cilantro
4 green onions, sliced
3 garlic cloves, minced
Remaining Jalapeno-Lime Marinade
½ cup seafood or chicken stock
Juice of 1 lime
Slices of fresh red jalapeno or other red chile, for garnish (optional)
Puree the marinade ingredients in a food processor or blender.
Place the shrimp in a shallow, nonreactive dish or plastic bag. Pour the marinade over the shrimp and let the shrimp marinate at room temperature for 30 to 40 minutes.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 180 to 200°F.
Drain the shrimp from the marinade, pouring the marinade into a saucepan. Add the stock and additional lime juice to the remaining marinade for the mop. Bring the liquid to a vigorous boil over high heat and boil for several minutes. Keep the mop warm over low heat.
Place the shrimp on a small grill rack and baste liberally with the mop. Transfer the shrimp to your Hasty-Bake. The shrimp should cook in approximately 25 minutes, but watch them carefully. They are ready when opaque, slightly firm, and lightly pink on the exterior. Remove the shrimp from the grill and mop them heavily again. Place the shrimp on a platter, scatter the red chiles over them, if you wish, and serve.
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