Jeff and I set out to make some shrimp burritos with the shrimp we bought from the local fishermen (are they still called fishermen if they fish for shrimp?) First we had to figure out how to peel the shrimp. Neither one of us had peeled a whole, raw shrimp before today. After I got over my irrational fear that the shrimp would magically reanimate and start squirming in my hands it got a lot easier to behead and devein them. Some of them were filled with this rich, turquoise goo. It makes me want to know more about the physiology and phenology of shrimp. A project for another day.
The following recipe is for two people and was made with ingredients we found on the boat.
Grilled Shrimp
1/2 kilo of whole shrimp (1 lb)
1/3 cup of butter (melted)
1 tsp onion powder
1/3 tsp ginger powder
1/3 tsp garlic powder
1/3 tsp salt
Mix the ingredients together, add the shrimp (after removing their armor and guts) and marinade for as long as you would like. I recommend at least 30 minutes. Heat up the grill and grill the shrimp on either side until the meat turns white (should only take a couple minutes on either side – I like my shrimp done fairly well though). In order to keep the shrimp from slipping through the cracks on the barbeque we strung them on some of Jeff’s industrial strength wire. They were yummy!
Pineapple Salsa Verde
One can (7 oz) of Herdez Salsa Verde
One can (8 oz) of chopped or crushed pineapple (drained and chopped)
1/3 sweet onion (minced)
1/2 tsp chili powder
1/3 tsp cumin powder
Mix together the sauce ingredients.
Chop up some cabbage, feel free to include some grated carrots. Grill the tortillas so they get bubbly and crisp. Fill the tortillas up with shrimp, top it up with cabbage, drench it with sauce. If we had sour cream we would have used that too (who can say no to sour cream). Serve with a good rhetoric heavy, philosophical movie such as Rosencrantz and Guildenstern are Dead. Enjoy!
I’ve gotta say that we were both pretty pleased with the outcome.