May 16, 2012 | Appetizers, Fish & Seafood
I’m always looking for new shrimp recipes. Shrimp just seems like the perfect party food, with their built in little tail to hold them by, they’re perfect for when you only want finger food. Luckily, shrimp easily takes on other flavors, so you can change it up quite a bit with a marinade or sauce.The marinade for this recipe does double duty – you use part of it to marinate the shrimp, then serve the rest as a dipping sauce later. Either skewer the shrimp with a piece of pineapple or to make life easier (what I opted for) simply plate the cooked shrimp on a platter next to cubed fresh pineapple chunks.
- 4 teaspoons coriander
- 1 tablespoon cumin
- ½ teaspoon turmeric
- 1 pound roasted red peppers
- ⅓ cup chopped onion
- 2 whole serrano pepper, seeded and minced
- 3 cloves garlic, minced
- ¼ cup honey
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- ¼ cup extra virgin olive oil
- salt and pepper, to taste
- 48 large shrimp (21-30 size), peeled and deveined
- 1 whole pineapple, cored and cubed, yielding 48 pieces
- ½ cup chopped green onions
- 3 tablespoons toasted sesame seeds
- Heat coriander, cumic and turmeric in a skillet until fragrant, 2-3 minutes. Pour into a food processor and add the peppers, onions, serrano peppers and garlic. Process until smooth. Add honey, lime juice and zest and pulse a couple of times. With food processor running, slowly pour in the oil and season with salt and pepper to taste.
- Toss shrimp with a little bit of the paste and spread on a baking sheet. Bake at 350 degrees for about 5-6 minutes, then broil for 1 minutes. Use a toothpick to skewer a cooked shrimp and a piece of pineapple together or simply lay both on a platter. Sprinkle with green onions and sesame seeds. Serve with additional pepper paste for dipping.