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grilled peach and spicy gulf shrimp skewers

Friday, 18 Sep 2009
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It's the last weekend of summer, but I'm not ready to give up summer's fruity happiness.  A couple weeks ago we were driving through the Texas Hill Country and left giddy tire marks on the sticky asphalt when we saw this sign: "Fresh Peach Cobbler & Ice Cream!"  Despite our formula worthy u-turn, the stand had just run out of cobbler as we arrived, and after some pouting and requesting that they please search the premises once more for an errant piece of cobbler, we had to settle for a couple pounds of the juiciest most fragrant peaches I've had in a long time.  Tough, right?

I thought about making my own cobbler, but seeing as El Burrito has a marathon on Sunday, I'm trying not to tempt him with too many goodies that will throw his race off.  So we opted instead to make the peaches the focal point of our Labor Day BBQ and skewered them along with some red onion and spicy shrimps.  The shrimp were big and blue, caught the day before in the Gulf of Mexico. The marinade is hot yet fresh, the grill gives it some smokiness, and we paired it with a citrusy avocado mousse for cooling.

Shrimp are an excellent source of low fat, low calorie protein, as well as a good source of vitamin B12 and omega-3 fatty acids.  You'll also get a good dose of vitamin C from the peaches and red onions, which provide a nice carb balance to the shrimp.

grilled peach and spicy gulf shrimp skewers

1 Kg (~2 lb.) large fresh, raw shrimp
4 fresh juicy peaches, cubed
2 red onions, cubed
bamboo skewers
Marinade for the shrimp:
1 serrano pepper
2 cloves of garlic
1 stalk of lemongrass
2 tangerines
tbspn of mirin
olive oil
sea salt

Grate the serrano pepper, the garlic, and the lemongrass into a large bowl.  I use a microplane zester-- it is effortless and grates to such fine consistency that all the ingredients will dissolve into the marinade quickly and you won't have the threat of large pieces of serrano unexpectedly stinging your guests.  Add the zest of 2 tangerines plus the juice of one.  Add  a tablespoon of mirin, a bit of olive oil and sea salt to taste.  Peel the shrimp, leaving the tails on, and let them to lounge in marinade for about an hour.

Fire up your grill. I My family's been loyal to Old Smokey for as long as I can remember and I've never found a reason to break with tradition.

Chop your peaches and red onion into medium sized cubes.  They'll need to be big enough to be skewered without falling apart, yet not so large that they'll cook unevenly with the shrimp.

Build your skewers by alternating the three ingredients. Don't rush it, you want to get everything on securely so you don't lose the fruits of your labor to the firepit.  To secure the shrimp, I  hold them like a half-moon and insert the skewer in two places at the bottom and top, leaving the tail dangling out to the side.  

Place the skewers on your hot grill and leave on for a couple of minutes.  Flip over and grill until the shrimp are light pink in color.  The time will vary depending on how hot your grill is, but I would estimate about 5 minutes. Take the skewers off the fire as soon as the shrimp are done so that the meat doesn't get tough from overcooking.

 

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Hungry Burro - grilled peach and spicy gulf shrimp skewers

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