© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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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.
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.