The best part is that it can be tailored to your family’s preferences. If you prefer a bit more heat, throw in another jalapeno, if you’re serving this up for little ones (or wimpy husbands) ditch the jalapenos and opt instead for a poblano or bell pepper.
Let’s get cooking!
The key to this dish is great produce! I follow the Clean Fifteen and Dirty Dozen guidelines when selecting produce. Can’t go wrong with fresh, locally grown, organic fruits and veggies–yum!
The night before I make this dish, I cut and juice all my citrus and start the shrimp marinating. I also chop up all the veggies so the next day, I can wake up and add them in.
This dish is really fun for parties. Swap out the large shrimp for baby-sized ones and serve up in chilled shooters or decked out margarita glasses.
I personally love this with a heaping helping of whole grain Scoops chips.
Here’s what you need.
2 lbs shrimp; peeled/deveined
1 orange or 2 tangerines
1 sweet white onion
3-4 plum or Roma tomatos
1/4 cup cilantro
1/2 cup ketchup
2 tbsp Worcestershire sauce
4-5 dashes Tabasco
Salt & Pepper to taste
First, you want to thaw out your shrimp so they are cold. I usually put my frozen shrimp in a bowl of room-temperature water–just enough to have them be cold throughout but not solid as a rock.
While your shrimp thaw, juice the orange, lemons, and limes. There shouldn’t be too much juice, just enough to cover the shrimp.
While your little shrimpies are soaking in their citrus bath, chop up the tomato, cilantro, jalapeno, and onion. Add those veggies to your shrimp.
Let this mix sit overnight–until the shrimp are pink throughout. The acid in the citrus juice cooks the shrimp so they are safe to eat and makes them taste delicious
In the morning, it will look good enough to eat. But we’re not done yet! Add the Worcestershire Sauce, the salt and pepper, a few shots of Tabasco, and some ketchup.
Let it chill until you serve it up. Delicious!
What’s your favorite summer recipe? Share it with me in the comments!