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CAPITAL DISTRIBUTING
Newsletter # 21
Chef's Corner:
Mo Bay Key Lime Grilled Shrimp
with Cucumber Mango Salsa and Coconut Infused Rice
serves 4
• 1 lb. raw shrimp, peeled & deveined, tails intact (16/25)
• 4 6” square of banana leaf
Rice
• 1 cup brown jasmine rice
• 3 cups water
• 1 lemon wedge
• 1" peeled fresh ginger
• 2 Tbsp sweetened coconut flakes
Marinade
• 4 Tbsp fresh orange juice
• zest of 4 key limes (about 2 Tbsp)
• juice of 8 key limes (about 4 Tbsp)
• 2 Tbsp honey
• 2-4 garlic cloves, finely minced
• 1/4 tsp ground cayenne pepper
• pinch of Viking Smoked Salt
Salsa
• 1 cup diced mango (about 1 large)
• 3/4 cup diced seedless English cucumber, peeled if you prefer
• zest of 2 key limes (about 1 Tbsp)
• juice of 4 key limes (about 2 Tbsp)
• 2 Tbsp. finely chopped cilantro
• 1 Tbsp finely chopped green onion
• 1/4 cup quartered baby cherry tomatoes
• pinch of Viking Smoked Salt and pepper
• pinch of crushed red pepper
Instructions:
Combine all of the marinade ingredients into a glass or non-reactive bowl and whisk vigorously. In a separate bowl, combine the all the ingredients for the salsa. Chill in refrigerator until needed.
Place the ginger, lemon wedge and sweetened coconut in the middle of a 6” square of cooking cheese cloth; tie it into a bundle with kitchen twine. Put the water in a medium sauce pan. Add the rice and the bundle of flavors and bring a boil. Reduce the heat of low and leave covered until serving.
Put bamboo skewers in warm tap water to soak for at least 30 minutes. Then add the shrimp to the chilled marinade 20 minutes before you plan to grille. Marinating the shrimp for any longer will make them mushy and unappetizing!
Just before grilling, thread the shrimp on the bamboo skewers starting and finishing with one half of a key lime. Place on a hot Viking grill until pink and opaque. No worries my brother, the Viking porcelain coated grille will prevent the shrimp from sticking and falling apart!
To serve, lightly oil a 6” square of banana leaf for each plate, top with a scope of the coconut rice and crown with the grilled shrimp. Sprinkle a generous spoonful of the salsa over the top and ENJOY! Paired with an ice cold Red Stripe Beer and “You Be Jammin!”
Rastafarian Chef Scotty Campbell, Milestone Executive Chef
Source: Milestone / Viking Culinary
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CapitalDistributing.com
214.638.2681
2910 N Stemmons Frwy
Dallas, TX 75247
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