Mojito Food Pairings & Recipes

Yucatan Shrimp

Buttery and a little spicy way to prepare shrimp


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Prep Time
30 min

Cook Time
30 min

Total Time
1 hr

Prep Time
30 min

Cook Time
30 min

Total Time
1 hr

Ingredients
  1. 1 lbs shrimp, shell on, heads off, deveined
  2. 1/2 lb butter
  3. 1 tbs minced fresh turmeric (optional but recommended)
  4. 1/2 cup Thai sweetened chili sauce
  5. 1 tbs Chili Garlic Sauce
  6. 1/4 cup minced cilantro
  7. 1/2 lime
Instructions
  1. Sear shrimp in a pan until they are pink on both sides, but not fully cooked.
  2. Slowly melt butter in a sauce pan over medium heat. Skim butter solids away to clarify.
  3. Turn heat to sauce pan to low & add turmeric, sweet chili sauce, and Chili Garlic Sauce to clarified butter and stir.
  4. Add shrimp and let simmer until shrimp are fully cooked (but not over done). Remove from heat.
  5. Squeeze in the lime and add the cilantro and stir.
Notes
  1. Serve in a bowl with a portion of the butter broth, add a crust of bread, biscuit, or toast.
  2. I had Yucatan Shrimp at Doc Ford's on Sanibel Island. This is my recipe that attempts to replicate that dish.
Adapted from Doc Ford's Rum Bar & Grille
Adapted from Doc Ford's Rum Bar & Grille
ISLAND ADAM http://islandadam.com/

Pumpkin Coconut Curry

A very quick and easy coconut curry base to serve over rice. This is the base only, and what you add to the base is up to you. I like to add pineapple, shrimp, chunks of fish, scallops, and onions.


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Prep Time
10 min

Cook Time
30 min

Total Time
40 min

Prep Time
10 min

Cook Time
30 min

Total Time
40 min

Ingredients
  1. 1 cup dry rice
  2. 1 can pumpkin (pumpkin pie filling is good if available, with the spices added a little extra to curry)
  3. 1 can coconut milk OR coconut cream
  4. 1/2 cup Thai sweetened chili sauce
  5. 1/2 cup Chili Garlic Sauce
Instructions
  1. Cook the rice
  2. Combine pumpkin, coconut milk, sweetened chili sauce, and chili garlic sauce in a sauce pan. Stir to combine ingredients while on medium heat.
  3. Add whatever you like to the curry. Any seafood you add should be mostly pre-cooked and finished in the curry.
Notes
  1. Serve in a bowl over rice.
  2. This recipes origin goes back to an outdoor kitchen in the Bahamas where I had a packet of pumpkin soup mix and didn't know what to do with it. So I had several drinks to transform into the Drunken Chef and an early version of this recipe was born.
ISLAND ADAM http://islandadam.com/

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