Nearly a decade ago, I lost something that I once loved.
My taste for shrimp.
I grew up eating shrimp at every opportunity. My birthday dinners were usually at Sizzler where as a kid I would get the deep-fried shrimp. Eventually, I moved on to peel and eat shrimp. One of the first dinners I ever cooked myself was shrimp scampi. And who doesn’t love a spicy Tom Yum shrimp soup?
And then one day I woke up and could not tolerate the flavor of shrimp. I tried a few different types, but to no avail. Shrimp was a no-go for me. I feared this was a precursor to an allergy or something and so I resorted to life without eating shrimp. I couldn’t even be tempted by the yummy Thai soup.
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Within the last few months, I have started finding remnants of what I had lost. My taste for shrimp is slowly re-emerging nearly a decade later.
Last weekend, I was reading my favorite magazine -- Sunset -- and ran across a recipe for Coconut Lime Shrimp on Skewers. They actually sounded good, and my kids like to eat anything -- well nearly anything -- on sticks. It was certain to be a hit.
It was a hit. Don’t attempt this on a week night, as I did, if you work. My kids were starved and grumpy by the time dinner was ready. If you do tackle it on a weeknight, marinate the shrimp ahead of time and toast your coconut ahead of time. Otherwise enjoy it on a weekend with a Washington Riesling (Chateau St. Michelle would work, and the price is always right). Here’s the recipe:
Coconut Lime Shrimp Skewers
Time: 30 minutes, plus marinating time. A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser. You'll need at least 24 wooden skewers (6 in.).
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated lime zest
• 2 tablespoons fresh lime juice
• 1 can (14 oz.) coconut milk
• 2 pounds large shrimp (26 to 30 per lb.), peeled and deveined
• 1/4 teaspoon kosher salt
• Fresh lime wedges for squeezing
• 1/2 cup toasted, sweetened shredded coconut
1. In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
2. Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
3. Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
Note: Nutritional analysis is per 2-skewer serving.
Calories: 147 (56% from fat)
Fat: 9.1g (sat 7.3)
Sunset, JUNE 2009