FOOD

HOME COOKS: The ever popular shrimp

Staff Writer
The Destin Log

Fresh or frozen, precooked or uncooked, boiled, fried, sautéed or grilled, shrimp are a popular ingredient. Readers of The Log recently shared their recipes on Facebook.

“Shrimp Kelaguen is amazing, similar to ceviche, but with fresh coconut and a dash of soy sauce,” Pamela Schaefer Cruz wrote. “Add fresh chopped peppers or a red pepper paste to add some ‘heat.’ I prefer red onion over white onions.”

Trina Williamsshared Cilantro Lime Shrimp, from www.skinnytaste.com. “I make these all the time with cilantro lime rice,” she wrote. “Gina has wonderful, good for you recipes on Skinnytaste.”

Shrimp Kelaguen

1 lb. medium shrimp, peeled and deveined (head and tails removed)

1 small onion, peeled and finely minced

2 small red bird’s eye chilies, finely minced

1 cup unsweetened coconut, grated (use fresh if possible)

3 Tbsp. lemon juice, or to taste

Finadene Sauce

10 medium jalapeños, stemmed and very finely minced

1/3 cup soy sauce

1/2 cup lemon juice

1/2 cup chopped onion

Cook shrimp in boiling water until they just turn pink. Drain and run under cold water. Drain again.

Chop boiled shrimp into small pieces.

In a bowl, mix shrimp, onion, red peppers, coconut and lemon juice. Cover and chill for a few hours.

For the sauce: Mix all ingredients in a bowl. Cover and chill.

Serve on warmed fresh tortillas, or Flour Titiyas, with the sauce on the side. (If using as a salad, pour sauce over shrimp, mix, and serve on lettuce leaves). Makes 4 servings.

Cilantro Lime Shrimp

1 1/2 lbs. peeled and deveined jumbo shrimp

1/4 tsp. plus 1/8 tsp. ground cumin

Kosher salt and freshly ground black pepper

2 tsp. extra-virgin olive oil

5 garlic cloves, crushed

2 Tbsp. lime juice

3 to 4 Tbsp. chopped fresh cilantro

Season the shrimp with cumin, and salt and pepper to taste.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute.

Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve. Makes 6 servings.

Home cooks: Do you have a favorite recipe using avocadoes? Share on Facebook or by email for next week’s column.

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