Sustainable Seafood Recipe
Pineapple and Rum Marinated Shrimp with mango-papaya relish
Courtesy of Nick Ruman, Executive Chef, Ironwood Food Services, Arizona-Sonora Desert Museum
16 jumbo U.S. farmed shrimp. These are the only jumbo shrimp that are sustainably produced and readily available. A fine example of good shrimp farming practices and a source for these shrimp is the Desert Sweet Shrimp Farm in Gila Bend, Arizona (www.desertsweetshrimp.com)
marinade
4 tablespoons lime juice
1 teaspoon pureed chipotle (no seeds)
6 ounces pineapple juice
2 ounces rum
1 teaspoon minced garlic
1 ounces prickly pear syrup
1/2 teaspoon salt
relish
1/2 mango, diced
1/2 papaya, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/3 red onion, diced
2 ounces pineapple juice
2 tablespoons lime juice
2 tablespoons red wine vinegar
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon salt
optional - 1/2 seeded and chopped serrano chili
- Devein the shrimp by making a shallow slit down the back and picking out the vein.
- Marinate shrimp on their skewers for 2 to 4 hours only, not more or the shrimp will get tough.
- Mix all relish ingredients and let stand for 2 or more hours.
- Grill shrimp over medium, not hot heat, turning once, for 2 to 4 minutes on each side. Remove as soon as the outer skin has changed color from gray or bluish to orange or pinkish. Do not overcook!
- Put relish on plate and top with grilled shrimp.
Serves 3 to 4 people.
Fried yam matchsticks make a nice garnish.
