Key Lime Grilled Shrimp* Recipe
Key Lime Pepper Grilled Shrimp served with sautéed vegetables and Saffron rice, Creole Remoulade and Cocktail Sauce (Any regular sides may be substituted for 2.00, premium sides for 3.00)
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Ingredients
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General
Key Lime Grilled Shrimp
Sautéed Vegetables
Saffron Rice
Creole Remoulade
Cocktail Sauce
Method
Grilled Key Lime Pepper Shrimp
Marinate the shrimp
Place the peeled and deveined shrimp into the marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
Grill the shrimp
Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers. Grill shrimp for 2–3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.
Sautéed Vegetables
Sauté the vegetables
In a large skillet over medium heat, add olive oil. Once hot, add the vegetables, season with salt and pepper, and sauté for 6–8 minutes, stirring occasionally, until they are tender-crisp. Remove from heat and set aside.
Saffron Rice
Prepare saffron infusion
In a small bowl, steep a pinch of saffron threads in 2 tablespoons of warm water for 5–10 minutes to release color and flavor.
Cook the rice
In a saucepan, bring chicken or vegetable broth to a boil. Stir in rice, saffron infusion (including the threads), and a pinch of salt. Reduce heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork before serving.
Creole Remoulade Sauce
Make the remoulade
In a bowl, mix together mayonnaise, Creole mustard (or Dijon), horseradish, lemon juice, hot sauce, minced garlic, and chopped pickles or capers. Stir until well combined. Chill before serving.
Cocktail Sauce
Make the cocktail sauce
In a bowl, mix together ketchup, prepared horseradish, Worcestershire sauce, lemon juice, and a dash of hot sauce. Stir well and refrigerate until ready to use.
Assembly
Plate the dish
On a serving plate, place a portion of saffron rice in the center. Arrange grilled shrimp on top or beside the rice. Serve with a side of sautéed vegetables and small ramekins of both Creole remoulade and cocktail sauce for dipping. Garnish with a lime wedge if desired.
