Versatile Texas shrimp make a great addition to almost any meal.
When cooked correctly, shrimp will retain a firm texture and be pink and slightly opaque.
Some hold the shrimp upside down by the head and pull the tail down. If cooked, the tail will spring back. If not, it needs to cook a little longer
Rosemary Garlic Grilled Texas Wild Caught Shrimp & Andouille Sausage atop Orange, Cranberry & Pecan Texamati Rice (Serves four to six)
Ingredients
One-fourth cup olive oil; kosher salt and pepper, to taste; 1 tsp. fresh rosemary, minced; 3 cloves fresh garlic, minced; 1-1/2 lbs. Texas wild caught shrimp; 2 tsp. sherry vinegar; 12 ounces Andouille sausage.
Orange, Cranberry & Pecan Texamati Rice: 1 tbsp. olive oil; 1/2 cup yellow onions, minced; 1/2 cup celery, minced; 1 cup Texmati long grain white rice; 1-3/4 cups chicken stock, boiling; 1/4 tsp. thyme leaves; one bay leaf; 2 small Texas oranges; 1/4 cup San Saba pecan halves, toasted; 1/4 cup sun-dried cranberries; one pinch Cayenne pepper; kosher salt and freshly ground black pepper, to taste.
Directions
Prepare a charcoal or gas grill and heat to medium high. In a small bowl mix together olive oil, rosemary and garlic and set aside.
Peel and devein the shrimp leaving the tails intact. Then marinate the shrimp with the rosemary garlic oil for about 15 minutes.
Begin grilling the sausage for about four minutes, turn over and cook for another four minutes until heated through.
Set to the edge of the grill to keep warm.
Season the shrimp with salt and pepper accordingly and place on the grill in a single layer cooking for about three minutes, turn over and cook for another three minutes until the shrimp begins to curl a bit and is no longer translucent in the center.
Be careful not to overcook the shrimp or they will become tough.
Remove the shrimp from the grill and place in a bowl with the sherry vinegar, toss to coat the shrimp.
Spoon rice onto a warm platter.
Slice the sausage and lay on top of the rice and then top with the shrimp. Serve hot.
For the rice, Add the oil to a medium size sauce pan over medium heat and stir in the onions and celery, sauté until the vegetables become softened and the onions are translucent.
(Do not allow them to brown). Add the rice to the pan and stir for one minute.
Pour the boiling chicken stock in to the pan and stir with the rice to mix, add thyme and bay leaf.
Bring the mixture back to a boil over high heat and then immediately reduce the heat to a simmer and cover the pan with a lid and simmer for 15 minutes.
Remove the pan from the heat and let it rest covered for 6 minutes.
While the rice is cooking use a zester to get enough zest from one orange to fill a scant teaspoon and set aside.
Peel both oranges and use a paring knife to cut segments of the orange flesh by cutting the orange between the membranes to extract small wedges, discarding any seeds that may be lodged in the orange segments.
When the rice is finished cooking pour it into a bowl and stir in the zest, orange segments, pecans and cranberries mixing well.
Adjust seasoning accordingly with cayenne, salt and pepper.
Remove bay leaf and serve hot.
- Log in or Subscribe to post comments.