The shrimp in this recipe can be prepared either on an outdoor grill, or on a grill-pan. Serve with yuca escabeche for a simple summer dish.Slideshow: Grilled Shrimp

Jose Enrique
September 2014

Gallery

© Con Poulos

Recipe Summary

active:
50 mins
total:
1 hr 15 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cover the yuca with water and bring to a boil. Add a generous pinch of salt and cook over moderate heat until tender, 25 minutes. Drain well and spread on a baking sheet to cool slightly; discard any stringy bits of yuca.

    Advertisement
  • In a skillet, heat the canola oil. Add the onion, red pepper and bay leaves and cook over moderate heat until the onion is just softened, 3 minutes. Add the rice vinegar, white vinegar and honey and bring just to a simmer. Add the yuca and toss. Discard the bay leaves and season the escabeche with salt; keep warm.

  • Light a grill or preheat a grill pan. In a large bowl, whisk the olive oil with the lime juice and 2 tablespoons of cilantro and season with salt. Transfer half of the dressing to a small bowl and reserve. Using small, sharp scissors, slit the back of the shrimp shells and devein the shrimp; keep the shells attached. Add the shrimp to the dressing in the large bowl, season with salt and toss to coat.

  • Grill the shrimp over high heat, turning and brushing with any remaining dressing from the large bowl, until just cooked through, 5 minutes. Transfer the shrimp to a platter; garnish with cilantro and serve with the yuca escabeche and reserved dressing.

Suggested Pairing

Try a refreshing Caribbean lager, like Red Stripe or Presidente.