Recipes from a year ago:
Our oldest daughter recently requested shrimp for dinner. We’ve got a great place to pick up fresh wild seafood on my way home, and it would be a great chance to come up with a new recipe at the same time, so I was more than happy to accommodate her request. She gave them a thumbs up, and went back for seconds, so here they are.
Gather Up:
- 2 lbs medium-to-large wild prawns (about 50)
- 1 mango, peeled and cubed
- 2 tbsp dried mint
- 2 medium leeks, sliced and divided
- 1/4 cup extra virgin olive oil
- 1 tbsp fresh ginger root, grated
- 1/2 tsp sea salt (not shown)
- 2 tbsp white wine vinegar (not shown)
- 8~12 skewers for grilling
Slice up the leeks and place one in a small prep bowl. Combine all of the other ingredients (except the shrimp, of course) in a blender and process into a thick paste.
Mix the mango paste and the sliced leeks together and add to a gallon-size freezer bag. Shell and de-vein the shrimp (or buy them that way), leaving the tails on, and add these to the bag. Mix them around so they are well coated, then press the air out and seal the bag. Refrigerate 8 hours to over night.
Heat the grill to 400 degrees. Arrange the shrimp on double-skewers (this makes it easier to turn them while cooking) so they are stacked up about ten per skewer. Leave as much of the mango paste on them as you can, and discard any remaining in the bag.
Grill for about 5 minutes per side, until the meat is just opaque all the way through and they are a wonderful pink on the outside. Serve warm.
- 2 lbs medium-to-large wild prawns (about 50)
- 1 mango, peeled and cubed
- 2 tbsp dried mint
- 2 medium leeks, sliced and divided
- 1/4 cup extra virgin olive oil
- 1 tbsp fresh ginger root, grated
- 1/2 tsp sea salt (not shown)
- 2 tbsp white wine vinegar (not shown)
- 8~12 skewers for grilling
- Slice up the leeks and place one in a small prep bowl.
- Combine all of the other ingredients (except the shrimp, of course) in a blender and process into a thick paste.
- Mix the mango paste and the sliced leeks together and add to a gallon-size freezer bag.
- Shell and de-vein the shrimp (or buy them that way), leaving the tails on, and add these to the bag.
- Mix them around so they are well coated, then press the air out and seal the bag. Refrigerate 8 hours to over night.
- Heat the grill to 400 degrees.
- Arrange the shrimp on double-skewers (this makes it easier to turn them while cooking) so they are stacked up about ten per skewer. Leave as much of the mango paste on them as you can, and discard any remaining in the bag.
- Grill for about 5 minutes per side, until the meat is just opaque all the way through and they are a wonderful pink on the outside.
- Serve warm.
Note that the prep and cooking times do not include marinading time.
Purely Primal 