Thursday, March 10, 2016

Margarita Shrimp

In my opinion, the name of this recipe is a misnomer.  I call it "Pina Colada" shrimp because of the wonderful creamy, coconut sauce.

This is another wonderful Publix Aprons recipe.  I changed it a bit to use what I had on hand, so I'm listing my recipe below (you can see the original on the link below).  Basically, I substituted margarita mix for the frozen concentrate, Louisiana Hot Sauce for the green pepper sauce, and sweetened condensed milk/coconut extract for the cream of coconut.


1/2 lb shrimp (26/30s or larger), peeled and deveined
1/2 cup bottled margarita mix
2 Tbsp finely chopped fresh cilantro
hot sauce to taste
1/4 cup whole milk Greek yogurt
2 Tbsp sweetened condensed milk
coconut extract to taste (I used about 5 drops)
cayenne pepper, to taste
cooking spray
kosher salt

Bring margarita mix to a boil in a small saucepan.  Allow to reduce by half.  Remove from heat.  Add cilantro.  Reserve about 1-2 Tbsp of mix.

Put shrimp in a ziplock bag.  Add margarita mix.  Allow to marinade for 15 minutes up to several hours.  In reserved margarita mix, stir in a few dashes of hot side.  Set aside.

Mix yogurt, sweetened condensed milk, coconut extract, and cayenne pepper.  Set aside.

Heat grill.  Remove shrimp from marinade.  Cook first side about one minute.  Turn shrimp and brush with remaining marinade.  Cook about another minute or until shrimp are pink.  Remove immediately from grill.

Serve the shrimp on a swish of the coconut sauce or with the sauce on the side.

Recipe Source:

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