Clay's Kitchen : Shrimp Recipes

Shrimp Recipes

Grilled Shrimp with Anaheim Chile and Citrus Marinade

Recipe from: Chef Brian Koning
Servings: 3 to 4

½ cup frozen orange juice concentrate
¼ cup frozen lime juice concentrate
1 cup water
6 medium anaheim chilies, roasted, peeled and chopped
1 teaspoon fresh chopped jalapeño
1 teaspoon orange zest
2 teaspoons fresh garlic, minced
1 teaspoon cumin
⅛ cup rice wine vinegar
½ teaspoon each salt and pepper
⅛ cup fresh oregano
1 ½ pounds large shrimp, peeled and deveined, tail on

In a 2 quart sauce pan add the orange and lime juice concentrates with the water and bring just to a boil. Place the remaining ingredients into a blender and add the warmed juice concentrate, blend thoroughly. If necessary, add additional rice wine vinegar to thin the marinade. Marinade can be made ahead of time and stored in a glass jar in the refrigerator.

Put the shrimp into a large plastic zip lock style bag and add 1 cup of the marinade. Refrigerate for 1 hour. Place shrimp on skewers and grill for about 3 minutes on each side until just done.

Note:
This all purpose marinade can be used for shrimp, deep water fish steaks, chicken, pork or lamb. Seafood should be marinated no more than 1 hour, chicken or pork 6 hours, beef flank steak or lamb a maximum of 12 hours.

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