Key West Garlic Shrimp With Pineapple Mango Relish Food

MANGO PINEAPPLE RELISH

Steps:

• Prepare jars, lids and bands.
• Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.
• Ladle hot relish into prepared jars leaving a 1/4" headspace. Check for
• air bubbles. Process jars in a boiling water bath for 15 minutes. Adjust
• time according to your altitude.

KEY WEST GARLIC SHRIMP WITH PINEAPPLE MANGO RELISH

Steps:

• Start fire in grill (or turn on broiler).
• In small bowl, stir oil, garlic, and pepper to mix. Set aside.
• Arrange shrimp on skewers.
• Place shrimp skewers on hot grill rack, brush with oil mixture, cook 1-2 min on each side until pink and cooked through.
• Cook scallions 2-3 min, without turning, until lightly charred and tender.
• PINEAPPLE-MANGO RELISH:.
• Peel mango, and cut into 1/4inch chunks. Drain pineapple.
• Combine all in medium sized bowl.
• Toss thoroughly to mix.

SHRIMP AND MANGO TACOS

Steps:

• Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
• Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.

PINEAPPLE HONEY GRILLED KEY WEST SHRIMP

Steps:

• Arrange shrimp, pineapple chunks, bell pepper and onion on wooden skewers and place in a flat bottom glass casserole dish.
• In a small bowl, combine lime juice, oil, honey, garlic, green onions and soy sauce, whisking until honey is dissolved, reserving one ounce for basting during cooking.
• Pour the remaining marinade over shrimp skewers. Cover and refrigerate for 1 hour.
• Place skewers on grill about 6 inches from coals or gas flame. Cook for 3 to 4 minutes on each side until shrimp are opaque and pineapple begins to brown; baste with reserved marinade before turning.

KEY WEST SHRIMP

Steps:

• To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
• To make shrimp: rinse and drain shrimp.
• Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
• Cook 3-5 minutes or until shrimp turn pink.
• Drain shrimp Serve immediately with Key Lime Mustard.

KEY WEST RUM SHRIMP WITH COCONUT JASMINE RICE

Steps:

• Marinade -- Mix the rum, citrus juice, olive oil, garlic, ginger and red pepper flakes in a large baggie and shake well to combine the flavors. Add the shrimp and marinade 2-3 hours. NO longer. The last 30 minutes add the pieces of onion and papaya.
• Skewer -- I like to use bamboo, but use anything you like. I don't find it necessary to soak the bamboo other than just a minute or two. The shrimp is so quick cooking, just a quick soak or rinse if fine for me. Alternate shrimp, papaya onion and just keep going. Don't over crowd the skewer. That way each item cook all the way through. Season with salt and pepper. Any leftover marinade I just reheat in the microwave and then use to brush on the skewers as they grill.
• Grilling -- After making your skewers, let them set and come to room temp before grilling. They can be grilled outside, charcoal or gas or can be done inside on a grill pan. NOW -- make the rice --
• Rice -- Bring the water, coconut and salt to a boil and add the rice. Most recipes will take about 15 minutes to cook covered. Just follow the recipe on the package. Each rice brand can take different times. Once light and fluffy add the cilantro and any salt and pepper is needed.
• Serve the skewers over the coconut rice. I love to serve this with simple sauteed sugar snap peas. A little butter, red pepper flakes, salt and pepper. 3-4 minutes and serve. But use any veggie you enjoy. Bok Choy pan seared is also great with this.

ROASTED PORK TENDERLOIN WITH MINTED MANGO RELISH

Steps:

• In a resealable plastic bag, combine pork, orange juice, molasses, ginger, and coriander; turn to coat. Marinate 4 to 24 hours.
• Remove pork, discard marinade.
• Heat oven to 450 degrees. Place pork in shallow roasting pan; roast 20 to 25 minutes or until internal temperature is 155 degrees; remove from oven. Let stand 5 minutes before slicing.
• For the relish: Combine all ingredients in a small bowl and serve with pork.