So, I’ve been wowing Mr. 49 and Mr. 14 at dinner lately by serving shrimp quesadillas using a Bobby Flay recipe. The Flay recipe is Grilled Shrimp with Habanero-Garlic Viniagrette.
I use small shrimp 28-32 count usually, which is too small to grill, in my opinion. They would cook too quickly, even if you leave the shell on as Flay suggests. So, I saute the shrimp quickly in a hot cast iron skillet then tuck them into tortillas with a bit of shredded cheese and cilantro plus homemade salsa, if I have it.
The star of the recipe is the vinaigrette:
- oil, 1/2 cup (I prefer canola)
- garlic cloves, 6 peeled
- lime juice, 1/4 cup
- cilantro, 1/4 cup chopped
- honey, 1 Tbsp
- half a habanero pepper, seeded (I used a whole pepper)
- salt and pepper to taste
Make the vinaigrette:
Put the oil and garlic cloves in a small sauce pan and simmer for about 8 minutes or until garlic is golden brown.
Pull the garlic cloves out of the oil with a spoon and put them in a food processor or blender. Set the oil aside to cool.
Once the oil has cooled down, add lime juice, cilantro, honey, and habanero pepper into the bowl of the food processor with the garlic cloves. Blend well.
Slowly pour the oil into the food processor to create an emulsion.
Drizzle over the grilled shrimp.
Recipe note: You might be tempted to plop the shrimps in the sauce but with all the lime juice, they might start cooking before you get them on the grill or in the skillet.
Flay grills 16 jumbo shrimp to serve four with this recipe. I had enough vinaigrette from one batch for two pounds of small shrimp.
If you have leftover vinaigrette, pour it over a green salad.
In related business, I’m a spelling champ but for some reason the word viniagrette trips me up each and every time. I had to google and then copy and paste every time I used that word in this post. I guess I’m not French enough.
Your turn: tell me what you’ve been making for dinner lately.