Wild Florida Shrimp-Tangerine Mojito Appetizer |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Toasting whole spices makes a flavorful seasoning blend, but you can substitute ground spices and skip the skillet. Ingredients:
1 1/2 teaspoons cumin seeds |
1/2 teaspoon black peppercorns |
1/2 teaspoon fennel seeds |
1 to 2 tablespoons freshly grated tangerine zest |
1/2 teaspoon fresh thyme |
1 teaspoon kosher salt |
12 jumbo wild florida shrimp, cleaned, peeled, and deveined |
2 tablespoons olive oil |
1 teaspoon minced garlic |
2 tablespoons spiced rum |
1/2 cup fresh tangerine juice |
1 tablespoon torn fresh mint |
1 tablespoon chopped fresh cilantro |
Directions:
1. Combine first 3 ingredients in a heavy skillet over medium heat. Toast 2 to 3 minutes or until aromatic. Remove from heat, and cool completely. Grind to a rough, coarse ground in a spice grinder. Combine fresh ground spices with tangerine zest, thyme, and salt. Rub spice mixture over shrimp.
2. Heat olive oil in a medium skillet over high heat. Add shrimp and cook, stirring constantly, 1 minute. Add garlic, reduce heat to medium, and cook shrimp 2 to 3 more minutes on each side, or until pink and cooked through.
3. Add rum and tangerine juice. Cook 1 minute, and stir in mint and cilantro. Serve immediately with bread for sopping up pan juices.
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