This is a show stopping, fool-proof recipe that will make you come back for more.
Yield: 6 servings
Shrimp (45 minutes)
pounds of large shrimp, cleaned and de-veined
cup olive oil
cup lemon juice (you can also use lime juice)
cup fresh parsley
cup fresh cilantro
t garlic, minced
t ground cumin
t crushed red pepper flakes
skewers in water.
all ingredients except the shrimp into a blender and process until puréed.
shrimp and marinade together in a large bowl, cover and chill for 30 minutes.
shrimp and reserve marinade. Thread shrimp on skewers.
5. Grill shrimp over medium high heat until they just turn pink, turning frequently and brushing with reserve marinade until shrimp are half done. Total cook time will be 10-15 minutes.
be found here.
cup Mexican crema** or sour cream
teaspoon grated lemon zest
tablespoons fresh lemon juice
and freshly ground black pepper
the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice
and water. Season, to taste, with salt and pepper (can be made 3 days ahead,
covered and refrigerated).
1½ ripe avocado
Juice of ½ fresh lime
¼ tsp white pepper
¼ tsp salt
¼ tsp garlic pepper
¼ cup finely diced red onions
½ tsp finely chopped cilantro
¼ cup diced tomatoes
¼ cup sour cream
If available, use a molcajete (mortar) and tejolete (pestle). If not, use a bowl and fork. Combine the first eight ingredients. Garnish with the rest.
1/3 cup mayonnaise
grated zest from 1 lime
juice from 1 lime
1/2 head green cabbage, cored and shredded, about 4 cups
2 green onions, white and pale green parts, chopped
1 jalapeño chile, seeded and minced
2 tablespoons chopped fresh cilantro
salt and freshly ground pepper
1 large tomato, seeded and diced
1 pound shrimp or prawns, peeled and deveined
1 tablespoon canola oil
8 corn tortillas
30 Minutes Start to Finish
1. Make the slaw – Prepare a gas or charcoal grill for direct grilling over high heat. Place a grill screen on the grill rack. In a bowl, stir together the mayonnaise and lime juice. Add the cabbage, green onions, chile, and cilantro and mix well. Season with salt and pepper. Stir in the tomato. Cover and refrigerate until serving.
2. Grill the shrimp – In a bowl, toss the shrimp with the oil, lime zest, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until firm and opaque, about 4 minutes. During the last minute of grilling, add the tortillas to the grill and cook, turning once, until heated through. Transfer the shrimp to a serving bowl and the tortillas t a napkin-lined basket. Let guests make their own tacos with the shrimp, tortillas, and slaw.
3 vine-ripened tomatoes
2 cups chicken broth,
plus more as needed
1 tablespoon olive oil
1 large chopped onion
1 large finely diced
1 large garlic clove,
2 cups medium-grain rice
2 teaspoons salt
1 bay leaf
1 whole Serrano chile
1/4 cup fresh or frozen
the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth
to a blender and puree. Strain into a bowl and reserve the liquid. Add enough
extra broth to make 4 cups of liquid.
a large saucepan, heat the oil over medium-high heat. Add the onion and carrots
and sauté for 4 minutes until the onion is translucent. Add the garlic and sauté
for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf,
and the Serrano chile. Reduce the heat, cover and simmer until the rice is
tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the
top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a
fork, transfer to a serving bowl and serve.
1 pack Corn Tortillas
Red cabbage, finely shredded
Queso Mexicano (cheese), finely grated
3 plum tomatoes, finely diced
Bonefish Grill Bang-Bang Sauce
Lightly grill the tortillas. Add shrimp, cabbage, cheese, Bang-Bang Sauce, Crema Sauce, Guacamole and garnish with tomatoes.