Mirabel Shrimp Caribean-Style With Garlic Pepper
Mirabel Shrimp Caribean-Style With Garlic Pepper
Ingredients:
- 1½ lbs. Shrimp, Peeled and Deveined
- 12 Sweet Italian frying peppers (can substitute Banana Peppers or Cubanellas)
- 6 garlic cloves, peeled
- 3 tsp. kosher salt
- 1 tsp. ground black pepper
- ½ cup olive oil
- Juice of 4 limes
Remove stems and seeds from peppers and rough chop. Place the peppers, garlic, salt, pepper, lime juice and oil in blender. Puree until smooth, remove from blender and set aside. Combine shrimp and sauce in an oven safe casserole dish and bake for 25 minutes at 375 degrees or until shrimp is fully cooked. Garnish with fresh cilantro and lime wedges. Serve with tortilla chips or plantain chips.
Serves 10
Mirabel Shrimp Marinade
Mirabel Shrimp Marinade
Ingredients:
- 1 small red onion, halved lengthwise and thinly sliced crosswise
- ½ cup distilled Apple cider vinegar
- 2 tablespoon fresh oregano, chopped
- 2/3 cup extra-virgin olive oil
- 2 bay leaves
- 3 garlic cloves, sliced
- 1 teaspoon black peppercorns
- 2 pounds medium shrimp in shell (41 to 50 per lb.), peeled, tail-on, and deveined
Toss together onion, vinegar, oregano, and 1 teaspoon salt in a non-reactive bowl and set aside. Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, set aside to cool. Add shrimp to a medium pot of boiling salted water, then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture.
Chill shrimp in escabeche, stirring occasionally, for a minimum of 12 hours. Remove bay leaves before serving. Great as a topping for grilled meats, fish or chicken.
Serves 10
Mirabel Shrimp & Chick Pea Fritters
Shrimp & Chick Pea Fritters
Ingredients:
- 24 medium FPI Shrimp Peeled, Tail-on, and Deveined
- 2/3 cup chick peas or garbanzo beans (1/4 lb), picked over
- 1 medium yellow onion, chopped
- ½ cup loosely packed fresh cilantro leaves
- 3 drained bottled pimento peppers
- 1¼ tsp. salt
- 2 large eggs, lightly beaten
- 1½ cups Panko Breadcrumbs
Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander and set aside. Pulse peas, onion, cilantro, peppers, and 1 tsp. salt in this order in a food processor until finely chopped, not pureed, transfer to a bowl. Toss FPI Shrimp with remaining 1/4 tsp. salt. Press a scant tbsp. pea mixture around each FPI Shrimp, encasing it in a thin even layer but leaving tail (and shell) exposed, transfer to baking sheet.
Put eggs and breadcrumbs in 2 separate shallow bowls. Holding 1 FPI Shrimp by the tail, dip coated portion of the shrimp first into egg, letting excess drip off, and then into crumbs. Coat remaining FPI Shrimp in same manner and place on a baking pan to hold. Cook fritters by deep-frying in oil at 350 degrees for 2 to 3 minutes. Serve with favorite salsa and or sour cream.
Serves 10–12
Mirabel Shrimp With Lemon & Asaparagus Risotto
Mirabel Shrimp With Lemon & Asaparagus Risotto
Ingredients:
- 5 oz of risotto rice
- 2 1/2 oz of cooked asparagus, cut in one-inch pieces
- 2 1/2 oz of boiled FPI shrimp
- 4 cups of chicken stock
- 1/2 cup of Parmesan cheese
- 2 tsp. of extra-virgin olive oil
- 1 tsp. of shallot, chopped
- 1 1/2 tsp. of basil, chopped
- 1 tsp. fresh grated lemon zest
- 1 glass of dry white wine
In a pan, heat the extra-virgin olive oil over a medium heat. Add the shallots and cook for two minutes. Add the asparagus, and then cook for another minute. Toss in the Risotto rice, then toast lightly, stirring continuously for about 2 minutes. Add the glass of wine; then continue to stir until almost all of the liquid has been absorbed.
Next, gradually add the chicken stock, about a 1/4 cup at a time, stirring constantly. This may take some time. When the Risotto rice has absorbed all of the stock, add FPI shrimp and stir gently for 2 minutes. Once done, add the basil, lemon zest and Parmesan cheese. Serve as desired.