Tag Archives: shrimp ideas

Zippy Passionfruit Chipotle Grill-Charred Shrimp: Spicy, Sweet and Speedy!

5 May

You are going to love how fast, easy and flavorful this shrimp dish is!

You would think from my recent posts that I wasn’t cooking at all! It has been a whirlwind of parties and events and educational stuff, but I’ve still been in the kitchen and garden plenty, banging out some of our easy favorites (like 5-Minute Black Beans; Spinach/Chard/Kale Pasta; Caribbean Chicken Soup to name a few reliable and fast ones) and beginning to harvest some baby, baby veggies.

Passionfruit marinade

Passionfruit marinade

Taco Tuesdays have been going strong (although we did a Nacho Tuesday variation not too long ago).  Flex-Mex Shredded Chicken and Basic Seasoned Ground Beef are the usual go-tos as the chicken is just a two-minute prep and I always have batches of prepared beef in the freezer ready-to-go….but I do like to try new variations, especially if there’s another grown-up around willing to accompany me in case Leandro gets fussed. Ashley and I had some work to do on a proposal, so we decided to make it on a Taco Tuesday so I could do some Mexican-inspired shrimp.

Love my Le Creuset grill pan

Love my Le Creuset grill pan

The marinade will taste very spicy when you put the shrimp in, but do not be afraid. Once the shrimp is soaked in it and the grill does its work the spiciness mellows to a pleasant nuance. Do heat the grill pretty hot so you get a good-looking sear fast, without overcooking the shrimp.

Delicious with avocado

Delicious with avocado

Chipotle Passionfruit Grilled Shrimp (makes four servings)

For marinade

1 -2 Tbs chipotle in adobo (remove seeds and chop)

¾ Cup passionfruit (maracuya or parcha in Spanish) pulp, defrosted if using frozen

2 Tbs lime juice

2 Tbs olive oil

1 tsp fresh cilantro, chopped

2 pinches salt

Shrimp

1.5 pounds peeled and defrosted, if frozen. (Larger is better for grilling purposes. The minimum size should be 31-40 per pound).

Mix all marinade ingredients into a sealable refrigerator safe container. Add shrimp and marinate for no less than 15 minutes and no more than 30 (30 is optimal).

Heat grill or grill pan and brush with just enough oil to prevent sticking. When the oil is smoking hot, add shrimp (in batches to avoid crowding). Cook for 2-3 minutes one side, and then flip and cook another minute (or more if using larger shrimp). Remove and serve with chopped avocado, rice, and black beans, or in tacos.

Fish on Friday: Five More Fab Seafood Solutions

28 Mar
Spanish tapas: Mussels vinaigrette (make 'em the night before)

Spanish tapas: Mussels vinaigrette (make ’em the night before)

The last Friday in Lent is coming up. Why just pan-fry filets (again), when you could try some of these much more entertaining and tasty takes on seafood? This is Part Two of my Lenten seafood series. I know you’ll end up making them all year long. I certainly do!

Shrimp and Avocado Salad, Spiked with Chipotle (charming served in an avocado shell)

Shrimp and Avocado Salad, Spiked with Chipotle (charming served in an avocado shell)

Pasta al Tonno: One of the fastest pasta sauces known to man. (switch out the green olives for black) Deeply flavored

Pasta al Tonno: One of the fastest pasta sauces known to man. (Feel free to switch out the green olives for black and skip the capers) Deeply flavored!

Creamy, sweet, tangy, chunky, light Swedish Skagen Salad (the best shrimp salad EVER)

Creamy, sweet, tangy, chunky, light Swedish Skagen Salad (the best shrimp salad EVER)

Cioppino Latino...sí, sí, sí

Cioppino Latino…A San Fran Seafood Stew Classic with a special Latina twist

For more seafood recipes, click here!

%d bloggers like this: