Before the weather started turning cooler, I recently prepared lime coconut shrimp on the barbecue. I had been craving coconut and created this dish based on ingredients that I had on hand in the fridge. It wasn’t the most attractive looking sauce, but it was truly delicious. I served the flavorful shrimp over some vegetables and simple rice and along side of a roasted beet salad that contained Crave Brothers ciliegine (cherry sized) fresh mozzarella balls. I picked up the mozzarella, which is a fresh, milky cheese great for salads and appetizers. I find this and other great ingredients at the Whole Foods in Maple Grove near us. The Crave Brothers Farmstead Classics are a family of award-winning artisan cheeses, produced by using 100% green power and practicing water conservation and recycling. The cheeses are made at their state-of-the-art farmstead cheese factory, with milk from the CraveBrothers Dairy Farm; and it tastes amazing!
1-2 lbs Shrimp, fresh uncooked, peeled and deveined
1/4 Cup Soy Sauce
2 Tablespoons Ginger, fresh grated
2 Tablespoons Lime Olive Oil
2 Tablespoons Extra Virgin Olive Oil
1/2 Lime, juice and zest
2 Garlic Cloves, pressed
1/2 Cup Fresh Cilantro
1 Tablespoon Jalapeno, chopped
1/2 Cup Coconut, shredded sweetened
Salt & Pepper
3/4 Cup Half and Half
1/3 Cup Mascarpone
1/2 Onion, chopped course
1 Cup Zucchini (yellow and green), chopped course
1/2 Red Bell Pepper, chopped course
2 Tablespoons Extra Virgin Olive Oil for sauteing vegetables
Clean, peel and devein the shrimp and set aside.
Soak the wood skewers in water while you gather the ingredients.
Combine the soy sauce, ginger, jalapeno, lime olive and extra virgin olive oil, lime juice and zest, garlic cloves, and fresh cilantro in a food processor and chop until evenly smooth. Season with salt and pepper and pulse in the coconut until blended.
Preheat the outdoor grill to medium-high and allow the shrimp to marinate in the sauce while you prepare other vegetables.
Cook onions over medium heat turning frequently until they start to become translucent before adding the other chopped vegetables. Continue to cook until lightly browned.
Once shrimp is on skewers, reserve the left over marinade and cook down, stirring frequently until the liquid has evaporated completely. Gently stir in half and half, stirring frequently over medium low heat until reduced by half.
Once reduced, stir in mascarpone. Sauce will be thick.
Oil grill grate to prevent sticking. Place shrimp skewers on the hot grill and cook for one to two minutes. Turn and continue grilling for 30 seconds (larger shrimp will take longer). Test for doneness by cutting a shrimp in half. It should be pink all around and opaque through the middle.
Prepare the salad chopping the balls into wedges. Top with lime olive oil and reduced balsamic.
This dinner paired nicely with Bill’s choice of Hudson Shah Chardonnay!
We finished this meal with a scoop of French vanilla ice cream with a drizzle of lime olive oil and a bit of sea salt. So good!