Demonstrated by Chef Timo Plaza of Rathbun's Blue Plate Kitchen
Pull out a pen and paper, City of Aters, we're about to give you a quick lesson in shrimp. Did you know the term "shrimp" originated in the 14th century from the Middle English term "shrimpe" meaning "small of stature"--well not really--it really means to wiggle or contract? Also, shrimp consumption is good for the circulatory system because of the lack of saturated fat?
When it comes to shrimp recipes, well, those are endless. We know as much from Private Benjamin Buford "Bubba" Blue, in the film Forrest Gump, who tells a fascinated Forrest, "shrimp is the fruit of the sea and you can barbeque it, boil it, broil it, bake it, sauté it." Sure, he's just a character in a movie, but he was damn accurate when it came to the different ways to prepare the decapod.
For today's AFI, we will be marinating it, skewering it, smoking it, grilling it, and finally, eating it. We have Chef Timo Plaza, of Rathbun's Blue Plate Kitchen, demonstrating one of the restaurant's favorite dishes, Applewood Smoked Jalapeno Shrimp.
FOR THE MARINADE
2 ounces olive oil
¼ cup red onion, peeled and chopped
1 tablespoon garlic, chopped
2 each jalapeno, seeded and chopped
1 bunch cilantro, chopped
4 each limes, juiced
½ cup water or beer.
FOR THE SHRIMP
24 pieces shrimp-peeled and deveined, then skewered
2 tablespoons kosher salt
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Step 1: In a blender, blend all ingredients until smooth. If substituting beer for water, then Chef Timo suggests using a darker beer, like Shiner, for a stronger taste.
Step 2: Marinate shrimp for 45 minutes to 1 hour.
Step 3: Set up stove top smoker with applewood chips and smoke shrimp for 5 to 7 minutes.
Step 4: Season shrimp with kosher salt and finish on wood grill or sauté until done -- make sure not to overcook.