By Dane Feldman
Photo by Dane Feldman.
With summer waning, some of us are gearing up to throw a last barbecue or two before the season ends. If you’re getting a bit sick of all the hamburgers, hot dogs, and macaroni salad, then this recipe for cold Ecuadorean shrimp is a great way to break up the BBQ routine. It can be served as either a main course or an appetizer, but either way it’s a hit.
Recipe adapted from Epicurious.
What you’ll need:
2 lbs pre-cooked cocktail shrimp
1/2 thinly sliced red onion
1/2 cup finely chopped fresh cilantro
1 cup grapefruit juice
Juice from 2 lemons
1/4 cup ketchup
1/3 cup citrus vodka
1/4 cup extra virgin olive oil
Combine juices, ketchup, and vodka in a measuring glass. Stir with a spoon and add in a splash of orange juice. Put in a large bowl and add oil. Whisk the liquids and add sriracha to taste.
Next, put the shrimp in the same bowl and mix together with a large spoon. Add in cilantro and onion to the shrimp and sauce.
Refrigerate for at least 3-6 hours. Serve cold.
If you’re a bit skittish around cilantro, I’d advise you to use even less than 1/2 cup. Use 1/4 or none at all, if you prefer. There are enough other flavors in the dish for it to be tasty without the addition of cilantro.