Grilled Shrimp With Sangrita |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Coastal Living Magazine, July 2007 edition. This seemed an interesting and tasty way to serve an appetizer of shrimp. So I figured you might enjoy the recipe as well. Ingredients:
1 lb large shrimp, peeled and deveined |
1/3 cup kosher wine |
1/3 cup light brown sugar |
1 quart cold water |
1/4 cup extra virgin olive oil |
2 teaspoons finely chopped garlic |
1 tablespoon chopped fresh parsley |
1/4 teaspoon red pepper flakes |
2 tablespoons dry white wine |
2 cuos tomato juice |
1/4 cup fresh orange juice |
1 tablespoon fresh lime juice or 1 tablespoon fresh lemon juice |
1 tablespoon brown sugar |
1 teaspoon worcestershire sauce |
1 tablespoon brine from jar green olives |
hot sauce |
sea salt, to tatse |
fresh ground black pepper |
Directions:
1. SEAFOOD BRINE:.
2. Combine all ingredients in a large, non-reactive bowl, stirring until salt and sugar dissolve.
3. Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour.
4. Combine olive oil, garlic, parsley, red pepper flakes, and wine.
5. Remove shrimp from brine, and rinse thoroughly.
6. MARINADE:.
7. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour.
8. Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done.
9. SANGRITA:.
10. Stir ingredients together at least 1 hour.
11. Taste before serving, adjust seasonings, if necessary.
12. Ladle a shallow (such as Ponzu dishes) pool of Sangrita into soup bowls or pasta bowls.
13. Top with shrimp and avocados.
14. E N J O Y!
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