Former White House chef Walter Scheib takes us to Key West is this delicious rendition of tropical shrimp. The warm fruit salsa is a perfect accompaniment & adds to the flavor of this Duvall Street favorite. Enjoy.
Ingredients for Shrimp Baste:
- 1/3 cup olive oil
- 2Â tablespoon garlic, chopped
- 1Â tablespoon ginger, chopped
- 2Â tablespoon lime juice
- 2 teaspoon dark rum
- 2 teaspoon lime zest
- 1/4 cup cilantro, chopped
- 1/4 cup Italian parsley, chopped
- 1 teaspoon chile paste
- 2 teaspoon cumin
- 1 teaspoon coriander
- S & P, to taste
- 16 large shrimp, peeled & deveined
What’s Next:
In a large bowl- combine all ingredients except shrimp & set aside
Go ahead & preheat your grill to medium heat.
Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.Â
Baste shrimp once more before serving. Serve on top of warm fruit salsa.
Ingredients for Warm Fruit Salsa:
- 1 tablespoon olive oil
- 1 tablespoon garlic, chopped
- 1 teaspoon jalapenos, chopped
- 2 oz. julienne red onion
- 2 oz julienne tomato
- 2 oz. sliced mango
- 2. oz. sliced pineapple
- 2 oz. sliced banana
- 1/2 tablespoon cumin
- 1/2 tablespoon coriander
- 1 oz. lime juice
- Hot sauce to taste
- 1/4 cup cilantro, chopped
What’s Next:
In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
Add fruit and tomatoes, cooking for 2 – 3 minutes, don’t stir or over-mix as fruit will break up.
Add cumin, coriander, lime juice & hot sauce. Cook 1 – 2 minutes, the fruit should be warm, not mushy.
Add chopped cilantro when ready to serve.
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