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Spicy Tailgate Shrimp - For Any
Occasion
by David Hilston
March, 2005
This is a recipe I adapted from what
was originally
 a
tailgate menu item of two friends Min Nyguen and Ken
Trahn. Min and Ken are Vietnamese cousins who have
owned Buccaneers seats next to me for the past six
years. We get together for tailgating before every
home game. I like the dish because of its
versatility. It can be served as an appetizer, side
dish or as a main meal.
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In this issue....
Feature: |
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Spicy Tailgate Shrimp
For Any Occasion
by David Hilston
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SPICY SHRIMP
2 Dozen X-large or jumbo shrimp, peeled and deveined
1 large bunch of Cilantro
8 scallions
4 garlic cloves
3 limes
1 cup Sambal Oleek or hot chili sauce
3/4 cup of Ponzu Sauce or regular Soy Sauce
Olive oil
Salt
Pepper
DIRECTIONS:
1. Peel and deveine the shrimp.
2. Take 1/2 of the cilantro and chop for marinade.
3. Crush and dice finely your garlic.
4. Juice 1 lime.
5. Place shrimp in plastic Ziploc bag or glass bowl
for marinating.
6. Drizzle shrimp with olive oil to create a light
coating on shrimp, then add the Sambal, Ponzu,
chopped cilantro, juice of one lime, chopped garlic,
salt and pepper. Seal the bag and shake to mix.
Place in refrigerator for up to one hour.
7. Heat sauté pan on high heat and add a light
tasting (Canola is good) oil to coat the bottom of
the pan.
8. Drain shrimp from marinade and add to hot pan.
Do not overload the pan as this will reduce the
temperature and tend to boil the shrimp rather than
sear them.
9. Cook shrimp about 2 minutes per side or until
just pink and curled.
10. Dice scallions on a bias and quarter the
remaining limes.
11. Place shrimp on a platter and sprinkle top with
scallions and torn cilantro leaves. Arrange
quartered limes on the outer edge of the platter and
serve.
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Needless to say, when I had
this spicy dish at the tailgate party, my
beverage of choice was an icy cold beer (my
favorite Pilsner Urquell). However, when
entertaining, my wife and I enjoy serving
this dish with nice brut champagne, Veuve
Clicquot Ponsardin does the trick every
time. If we are enjoying this dish alone
we'll generally break out a tasty Sauvignon
Blanc, nothing pricey or fancy, just what
you find enjoyable. |
As I said earlier, this dish is really versatile.
Try substituting fresh basil for the cilantro, and
by all means raid your pantry for additional
marinade items. Sambal Oleek is available in most
gourmet or specialty food stores. I happen to use
it because it was what I was first introduced to,
but any jarred hot chili sauce will do. Ponzu is a
citrus juice infused soy sauce that I think adds a
hidden dimension to the marinade. Ponzu is now
available at most supermarkets.
I hope that you give this a try. You won't be
disappointed.
David Hilston is the Chief Planner for the
City of Punta Gorda, Florida
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"If you are really living... you are enjoying the Punta Gorda
Life"
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