Mexican-Inspired Shrimp Tapas
A Refreshing Summer Delight Perfect for Scorching Days
With scorching summer days upon us, we all crave something light, refreshing, and full of flavor. Today, we've got a tasty Mexican-inspired shrimp tapas recipe that's perfect for a light dinner or fancy appetizer. While certainly not a traditional Spanish tapas, the combination of succulent shrimp and a zesty, vibrant sauce will make your taste buds dance. It’s the perfect heat-wave escape!
Recipe: Mexican Shrimp Tapas (serves 4)
Ingredients:
For the shrimp-
- 1 lb raw shrimp, tail-on and deveined
- Juice of 1/2 lemon
- 1 bay leaf
- 2 tbsp Old Bay seasoning
- Ice water bath
For the sauce-
- 2 cloves garlic, minced
- 1 jalapeño, seeded and rough chopped
- ½ cup ketchup
- 2 tbsp avocado oil
- Juice of 1 lime
- Juice of ½ lemon
- ½ tsp ground cumin
- Salt to taste
- 1 pint grape tomatoes, finely diced (or 3-4 plum tomatoes, flesh only, finely diced)
- 6 grape tomatoes, halved (or 1 plum tomato, roughly chopped)
- ½ cucumber, finely diced
- ¼ cup fresh cilantro, finely chopped
- Lime wedges for garnish
Instructions:
1. Prepare the Shrimp:
In a large sauce pan, combine 2 quarts of water, juice of ½ lemon, bay leaf, and Old Bay seasoning. Bring to a boil.
Add the raw shrimp, remove sauce pan from heat and cover with lid, and let shrimp steep for 4-5 minutes until the shrimp turn pink and opaque.
Strain the shrimp and immediately immerse into an ice water bath to stop the cooking process. Remove tails (reserving four with tail-on for garnish). Drain and pat dry with paper towels.
2. Make the Sauce:
In a bowl, combine minced garlic, chopped jalapeño, halved cherry tomatoes (or 1 plum tomato,), ketchup, avocado oil, juice of 1 lime, juice of ½ lemon, ground cumin, and salt. Using a stick blender, blend until smooth.
Add the finely diced cucumber, chopped cilantro, and diced grape or plum tomatoes to the sauce. Fold gently to mix ingredients and then refrigerate.
Variations: If desired add, finely diced avocado, jalapeño, radish, and/or red onion.
3. Combine Shrimp and Sauce:
Dice the cooked shrimp into bite-sized pieces, reserving 4 whole shrimp for garnish.
Right before serving, fold the diced shrimp into the chilled sauce mixture until well coated.
4. Serve:
Spoon the shrimp and sauce into a suitable glass or bowl.
Garnish with a whole shrimp, a sprig of cilantro, and a lime wedge on the rim of the glass.
The Perfect Summer Delight
This Mexican-inspired shrimp tapas is not only a feast for your taste buds - it’s a refreshing escape from the summer heat. Easy to prepare and full of vibrant flavors, it’s the perfect light dinner for those extremely hot days we've been experiencing. Give it a try and let me know how you liked it. Stay cool and happy cooking! Remember to tag your recreations with @The_SmallTownChef. Until next time!
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
Copyright © 2024 The Small Town Chef - All Rights Reserved.
Comments
Post a Comment