Got Shrimp?

Last Thursday was a fine, sunny day. Then, Friday came around and spoiled it all with it’s wet, gloomy clouds. But, I had finally felt the warmth of the sun and in an eager attempt to keep the good spirits bubbling, I invited some folks over for a shrimp blowout! And, you should know – I am being stiff-prodded to add that Jasper, who had been previously disputed as a catastrophic griller, rightfully stole back the title of ‘Grill Master’ with his skills on the Teriyaki Shrimp! (There’s no big gold belt for that. And that’s probably best, because it wouldn’t have fit after our big shrimp pig-out anyway.)

We had so much shrimp I felt like Forest Gump’s friend, Private Benjamin Buford ‘people call me Bubba‘ Blue. This was the menu: Strawberry-Swirled Piña Coladas, Beer-Battered Shrimp, Coconut Shrimp, & Grilled Teriyaki Shrimp (I am typing this with a Bubba-like underbite & puffed lip, for your imaginative pleasure), Grilled King-Crab Legs, Twice-Baked Potatoes, Garlic & Cheddar Biscuits, and a salad that I forgot to pull out of the fridge! Whew! We had such a good-gorgin’ time… it actually did help us all forget about the cold, wet evening outside!

Strawberry-Swirl Piña Coladas

for strawberry sauce:

1/2 pint (about 4 large) strawberries

2 Tbs. sugar

1 tsp. lime juice

1 Tbs. cornstarch

1/4 cup water

for piña coladas:

4 Tbs. cream of coconut

1/2 cup pineapple juice

1/4 cup heavy cream (or light whipped cream)

3 oz. (3/4 cup) Malibu Coconut Rum

Dissolve cornstarch, sugar, & lime into water in a saucepan over medium-high heat until thickened. Mash in diced strawberries. Blend in blender (or use an immersion blender) until smooth. Refrigerate until cool.

Add all piña colada ingredients in blender. Blend with ice until smooth & thick.

Pour blended piña colada into glass. Top with 2 Tbs. strawberry sauce & give a swirl with a swizzle stick (or straw).

* This drink is really more of a dessert than a cocktail. I think of  Malibu as more of a flavored liquor than a full on rum. What I mean is, it’s not very strong, alcohol-wise. So, don’t expect a swagger! : )

Teriyaki Shrimp

1 lb. large shrimp (10/ lb.), butterflied with shell-on

1/2 cup soy

3/4 cup brown sugar

2 Tbs. minced garlic

1 tsp. Srichacha chili sauce

2 Tbs. lime juice

1 Tbs. sesame oil

1 tsp grated ginger

1 Tbs. oil

Mix all ingredients in a large bowl, omitting shrimp, until blended. Add shrimp & toss with sauce. Marinate in sauce for 30 minutes in refrigerator.

Heat grill to high. Grill 2-3 minutes on each side. Skin will be charred.

Coconut Shrimp with Piña Colada Dipping Sauce

for shrimp:

1 lb. medium size (21-30/lb.)shrimp

1 cup panko breadcrumbs

1 cup sweetened, shredded coconut

1 cup flour

salt & pepper

4 eggs, beaten

for dipping sauce:

1/2 cup sour cream

1/4 cup piña colada mix

1/4 cup crushed pineapple

2 Tbs. sugar

Mix together all ingredients for dipping sauce. Keep cool in refrigerator.

Set up a three dish dredging station. Season flour with salt & pepper in one dish. Eggs in the second dish. Mix coconut & panko in the last dish.

Heat 3″ of oil for deep frying.

Drege shrimp in flour, then egg, and lastly in panko-coconut breading.

Drop into hot oil. Fry until golden brown & drain on paper to absorb excess oil.

Serve with Piña Colada Dipping Sauce.


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