Signature Dish of Gunner

Caribe Shrimp with slaw and cilantro dressing

2- 12 oz packages of Orange Shrimp with sauce packets such as Contessa
1/2-cup sour orange juice (can use orange juice concentrate and lime juice in a 1:1 ratio)
2 tablespoons olive oil
1-tablespoon Ancho chile powder or a chile pepper of your choice and taste
1 teaspoon grated orange zest
1 teaspoon crushed Allspice berries
1/2-teaspoon ground cumin
Salt and pepper to taster
Fresh lime wedges and cilantro for garnish

Combine the ingredients to include the Orange and ginger sauce packets in a small bowl, whisk thoroughly. Pour 1/2 mixture over the shrimp and combine well. Let marinate for at least 30 minutes or so.

Heat a tablespoon of oil in a medium sized skillet (8-10 inches) and sauté the Shrimp for 3-4minutes or until done. Pour remaining sauce in pan and reduce volume by half. Pour sauce over plated orange shrimp and serve immediately with lime wedges and sprinkle of cilantro.

I find that the Orange-Cumin flavor component of this dish along with a slight chile heat works well with any seafood and with shrimp in particular. In addition to the garnish of a squeeze of lime and chopped cilantro, I like to serve this with Cuban style rice and black beans and the cilantro sauce slaw below:

Caribbean Slaw:

Shred:

2 cups of red cabbage
2 cups of green cabbage
1/2 cup medium Red onion
3 carrots, Julienne
1 cup Jicama,

Slice:

1 cucumber, peeled, seeded and sliced thinly
3-green onions or scallions sliced in quarter inch pieces
Salt and pepper to taste

Mix together

Cilantro Dressing:

For the slaw dressing start with1 cup of either plain yogurt, sour cream, or crème fraiche

1 Jalapeno or Serrano chile, use a Habanero Chile if you are brave. Seed and rib the pepper, (cut in half, place outer skin side down and then fillet the rib and seeds off as you would a fish and then chop the flesh). Seeding and ribbing a chile reduces the residual heat
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
the juice of 1 lime
1 tablespoon honey or sugar
a tablespoon of chopped mint is optional
Salt, to taste
Freshly-ground pepper, to taste

Combine ingredients and process in a blender or food processor until smooth. If too thick, carefully add more a bit more dairy. Use immediately or refrigerate until ready to use. Add to the slaw mix, stirring well. Refrigerate to let the slaw meld together

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