Grilled Jalapeno Mint Shrimp with Hominy Succotash
Use large shrimp for this recipe, approximately 16-20 pieces per pound. The hominy succotash, a twist on the traditional dish, is a colorful accompaniment and also works well with pork tenderloin and chicken. Serve a side salad and drizzle with additional jalapeno-mint vinaigrette for a complete dinner. Look for hominy in the Mexican products aisle of your grocer. If you like smoky flavors like I do, finish this with smoked black pepper. Update Note – if you don’t care for hominy, try this with cooked quinoa instead, and be sure to choose organic edamame only.
Course Main Course
Jalapeno-Mint Vinaigrette (Makes 1 cup)
1/2 cupextra virgin olive oil
1smalljalapeno pepperseeded and finely chopped
1 garlic clovefinely chopped
2 tablespoonsfresh squeezed lime juice
2 tablespoonsfresh squeezed orange juice
2 tablespoonsfinely chopped shallot
1 tablespoonfinely chopped fresh mint
1/4teaspoonground black pepper
1 ½poundslarge uncooked shrimppeeled and deveined, tails on
¾cupjalapeno-mint vinaigretterecipe below
1large shallotsliced thin crosswise into rings
2large garlic clovesminced
1large red bell pepperseeded and cut into small dice
1cupshelled edamame6 ounces, soy beans, fresh or frozen, thawed
1½cupscanned hominydrained and rinsed or see note below to use quinoa
2tablespoonsfresh chopped cilantroplus extra for optional garnish
1tablespoonfresh chopped oregano leaves
1tablespoonfresh chopped chives or green onion
Make the Vinaigrette
Add all ingredients to the blender and blend on low until creamy.
Marinate the Shrimp
Place shrimp in a ziploc bag and add 3/4 cup of the marinade. Turn shrimp to coat and allow to stand at room temperature for 30-45 minutes. While shrimp marinate, start the succotash.
Make the Succotash
In a medium fry pan over medium heat, cook bacon until crisp. Remove from pan and drain on paper towels. Crumble or chop bacon and set aside. Drain bacon fat from pan leaving 1 tablespoon to cook shallot.
Turn heat down to low and add shallot to pan. Cook, stirring, until soft and translucent, 1-2 minutes. Add garlic and cook about 30 seconds. Add red bell pepper and cook until softened, about 3-4 minutes. Add edamame and hominy and heat through, about 5-7 minutes, stirring all ingredients to heat thoroughly.
Remove pan from heat. Add herbs and crumbled bacon. Season to taste with salt and pepper. Set aside and keep warm.
Cook the Shrimp
Heat a grill pan or grill over medium heat. Remove shrimp from bag and discard marinade. Grill shrimp until pink on both sides. They cook quickly, in just a few minutes. Remove from heat and keep warm.
To serve, mound succotash in center of the plate, place shrimp on top and drizzle extra, clean vinaigrette over top and around edges of the plate. Serve extra vinaigrette as a sauce on the side.
For garnish sprinkle extra chopped cilantro and a few thinly sliced jalapeno pieces around the edge. Add a lime quarter to each plate.
This brightly flavored and versatile vinaigrette is a true multi-tasker in the kitchen. It works great as a marinade and sauce for chicken and fish as well, or as a salad dressing. The heat level in this recipe is mild. If you like things spicy, add more jalapeno to your taste preference or use chiles with a higher heat ratingNote – If you don’t have a grill pan you can cook the shrimp on an outdoor grill, under the broiler, or in a fry pan over medium heat.
Recipe from Chef Sally Cameron of AFoodCentricLife.com