Key West Shrimp Recipes

Steps:

• To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
• To make shrimp: rinse and drain shrimp.
• Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
• Cook 3-5 minutes or until shrimp turn pink.
• Drain shrimp Serve immediately with Key Lime Mustard.

Steps:

• For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
• For the escabeche: Preheat a grill to medium heat.
• Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
• Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.

Steps:

• Marinade -- Mix the rum, citrus juice, olive oil, garlic, ginger and red pepper flakes in a large baggie and shake well to combine the flavors. Add the shrimp and marinade 2-3 hours. NO longer. The last 30 minutes add the pieces of onion and papaya.
• Skewer -- I like to use bamboo, but use anything you like. I don't find it necessary to soak the bamboo other than just a minute or two. The shrimp is so quick cooking, just a quick soak or rinse if fine for me. Alternate shrimp, papaya onion and just keep going. Don't over crowd the skewer. That way each item cook all the way through. Season with salt and pepper. Any leftover marinade I just reheat in the microwave and then use to brush on the skewers as they grill.
• Grilling -- After making your skewers, let them set and come to room temp before grilling. They can be grilled outside, charcoal or gas or can be done inside on a grill pan. NOW -- make the rice --
• Rice -- Bring the water, coconut and salt to a boil and add the rice. Most recipes will take about 15 minutes to cook covered. Just follow the recipe on the package. Each rice brand can take different times. Once light and fluffy add the cilantro and any salt and pepper is needed.
• Serve the skewers over the coconut rice. I love to serve this with simple sauteed sugar snap peas. A little butter, red pepper flakes, salt and pepper. 3-4 minutes and serve. But use any veggie you enjoy. Bok Choy pan seared is also great with this.