Peel & Eat Citrus Shrimp with Ancho Lime Dip
Peel and Eat shrimp are a southern coastal favorite. There is almost nothing like a platter of highly seasoned, boiled shellfish to get a hungry group of people together. It’s fun, messy and interactive – a perfect large-format dish for a casual summertime gathering.
A flavorful court boullion, a stock for poaching fish or shellfish, is all you need to get the feast going. Simple aromatics and fresh citrus spike the shrimp with Latin flair, making this an easy, low-calorie, high-protein entrée.
Ingredients & Method (Yields 6-10)
For Citrus Court Boullion and Poached Shrimp:1 Red onion, medium dice
- 1 large stalk of celery, medium dice
- ½ bunch cilantro stalks only, no leaves
- 3 large strips of orange zest
- 1 Tablespoon cumin
- 1 Tablespoon coriander
- 2 bay leaves
- 1 cup fresh orange juice
- Juice of 1 lime
- 6 cups of water
- 1 Tablespoon neutral oil
- salt to taste
- 1 ½ pounds of shrimp, deveined, shell-on
On medium-high, heat oil in a medium size pot. Add onions and celery and sauté until soft and translucent, about 6 minutes. Stir in cumin and coriander making sure to coat the vegetables well. Add bay leaves, orange zest, orange juice and cilantro stems and gently simmer until liquid is reduced by ¼ of the original amount. Add in lime juice along with limes and water. Bring to a boil, reduce to a simmer and cover. Cook for about 25 minutes, until very fragrant. Season with salt to taste. The bouillion should taste as seasoned as a soup.
Place shrimp in a 9 x 13” Pyrex dish, or any dish similar in size, in a flat, even layer. Strain boullion (make sure it’s very hot) on top of shrimp. Cover tightly with plastic wrap and let sit for about 6 minutes or until desired doneness of shrimp. Discard boullion.
For Ancho Lime Dipping Sauce
- 3.5 ounces 2% fat Greek yogurt
- 1 Tablespoon Ancho Chile Paste (see recipe)
- Juice of ½ lime
- Salt to taste
Combine ingredients. Re-season with salt and lime juice if desired.
Serve with wet-wipes and have fun!