Key Lime Shrimp Taco
A few weeks back I published a recipe to make Limoncello, well here's a twist on that used by a friend to make a version using Key Limes and 151 proof rum.
It's fairly easy just substituting Key Limes and rum in the original recipe, she also made her simple syrup using turbino sugar. I had some this weekend mixed in equal portions with real Ginger Beer. It was outstanding.
Here in Gainesville you can get all the ingredients for this and the following recipes at Wards Market with a quick step across the street to the ABC for the rum.
Margaritaville eat your heart out…
Speaking of Key Limes… Here's some super recipes from Serious Eats, read the whole article here and here…
Key Lime Shrimp Tacos
-Serves 4-
Taco Ingredients
12 jumbo shrimp, cut in half lengthwise
2 clove garlic, grated
2 tablespoon key lime juice (from 6 key limes)
4 teaspoons light olive oil
8 small corn tortillas, warmed
shredded green cabbage to taste
Taco Procedure
1. Preheat a grill pan on high, and the oven to 350 degrees F.
2. Toss the shrimp with the garlic, lime juice, and light olive oil. Season with salt and pepper. Grill for 1 to 2 minutes per side. Set aside.
3. Wrap the tortillas in foil, and warm in the oven.
4. Meanwhile, make the salsa and crema (recipes follow). Then, to assemble, lay the cabbage in the center of each small warm corn tortilla. Top with shrimp, then salsa, then crema. Serve with key lime wedges.
Key Lime, Avocado, and Mango Salsa Ingredients
2 tablespoon key lime juice (6 key limes)
1/2 jalapeno, finely diced
2 tablespoon fresh cilantro, roughly chopped
1 scallion, finely sliced
1 avocado, finely diced
1/2 mango, finely diced
salt to taste
Key Lime, Avocado, and Mango Salsa Procedure
Combine all the salsa ingredients, and allow to sit for a few minutes while you make the crema.
Key Lime Crema Ingredients
Juice of 6 key limes (2 tablespoons)
Zest of 6 key limes
6 tablespoons sour cream, room temperature
Key Lime Crema Procedure
Whisk together all the crema ingredients.
Key Lime Scallop Ceviche
-Serves 2
Ingredients
2 tablespoons key lime juice (from 6 key limes)
1/2 scallion, thinly sliced
1/8 jalapeño, finely sliced
1/4 teaspoon sugar
pinch salt
1 teaspoon chopped fresh cilantro
1/4 clove garlic, grated
2 sea scallops (about 1/4 pound), diced into 1/4-inch cubes (or use Bay Scallops, no dicing)
1 plantain, sliced lengthwise 1/4 to 1/2-inch thick
vegetable oil for frying
Procedure
1. In a bowl, mix together the key lime juice, scallion, jalapeno, sugar, salt, cilantro, and garlic.
2. Add the diced scallops, and toss. Cover, and refrigerate for 2 hours.
3. Take the ceviche out of the fridge to take the chill off.
4. Meanwhile, fill a cast iron skillet halfway with vegetable oil, and heat to 350 degrees F.
5. Fry the plantains 3 to 4 minutes, until golden and crisp. Drain on a paper towel, and season with salt while still hot.
6. Serve the scallop ceviche with the hot, fresh plantain chips.
Finally my own Key Lime Pie Recipe…
Key Lime Pie
-Serves 6-8
Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 LB) butter
Pie
4 large or extra large egg yolks
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key Lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, yellow-green portion only
Meringue topping
Egg whites from above
4 tablespoons confectioner sugar
1teaspoon Cream of tartar
Crust:
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Pie Filling
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest; continue to mix until blended (just a few seconds).
For the meringue whip egg whites while adding the sugar and cream of tartar until stiff and fluffy.
Pour the mixture into the pie shell top with meringue and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
Enjoy...
No comments:
Post a Comment