ckreef Posted May 25, 2015 Report Share Posted May 25, 2015 Firey grilled Shrimp severed with a cool coconut/pineapple dip. Shrimp marinade: 1/4 cup Sweet chili sauce 1/4 cup fresh squeezed orange juice 1/8 cup Sriracha sauce 1 tsp Anchovie paste 1 tsp Sesame oil 1 tsp Green chili Habanara sauce (this can be substituted with other hot sauces for your degree of heat) Mix together and reserve half for a mid cook dunk. Marinate Shrimp for 30-60 minutes. Grill Shrimp direct with high heat. Dunk in reserved marinade half way through the cook. Sprinkle with shredded coconut just before serving. Cool coconut/pineapple dip. 1/3 cup Pina colada mix 1/4 cup Cream of coconut 1/4 cup fresh squeezed pineapple juice (some shredded pineapple is OK mixed in) Juice from 1/2 fresh squeezed lemon. Bring to a boil and reduce by half. Cool in the refrigerator. Just before serving mix in 1/2 cup of sour cream. Sorry no picture of the dip. Pineapple boat by your imagination - LOL. 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted May 25, 2015 Report Share Posted May 25, 2015 Awesome presentation reef!! Looks great Quote Link to comment Share on other sites More sharing options...
tony b Posted May 25, 2015 Report Share Posted May 25, 2015 Thanks for the recipe, ckreef! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 25, 2015 Report Share Posted May 25, 2015 Great money shot, ckreef! Droolicious! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 25, 2015 Report Share Posted May 25, 2015 Can anyone hear, "'Shrimp boats is a-comin' Their sails are in sight Shrimp boats is a-comin' There's dancin' tonight" ? 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 25, 2015 Report Share Posted May 25, 2015 OK, now you've gotten that damned song stuck in my head! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 26, 2015 Report Share Posted May 26, 2015 OK, now you've gotten that damned song stuck in my head! Join the party Quote Link to comment Share on other sites More sharing options...
tony b Posted May 26, 2015 Report Share Posted May 26, 2015 One of my favorite song lines of all time is from the Talking Heads, Memories Can't Wait - "There's a party in my mind. And I hope it never stops!" Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 26, 2015 Report Share Posted May 26, 2015 One of my favorite song lines of all time is from the Talking Heads, Memories Can't Wait - "There's a party in my mind. And I hope it never stops!" That must be a fantastic feeling Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 31, 2015 Report Share Posted May 31, 2015 Another great tasty cook CK. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 31, 2015 Author Report Share Posted May 31, 2015 Reformatted the recipe so you can actually read it. I need to stop posting recipes using tapatalk - it mucks them all up. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted June 1, 2015 Report Share Posted June 1, 2015 Siracha Sauce would be great if used for the Hot Sauce. That would make it really fiery. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 3, 2015 Author Report Share Posted June 3, 2015 Siracha Sauce would be great if used for the Hot Sauce. That would make it really fiery.There is sriracha sauce in the recipe (1/8 cup) but the green chili habanara sauce is much hotter so adding a little of that really kicked up the heat without altering the flavor. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 3, 2015 Report Share Posted June 3, 2015 Ever swapped out Thai fish sauce for the anchovy paste? Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 3, 2015 Author Report Share Posted June 3, 2015 Ever swapped out Thai fish sauce for the anchovy paste?I've really only made this recipe twice. Once for my flavor profile test and once for the challenge cook you see posted. Although I started with a fee ideas off the Internet the final recipe is all mine. Will try some tweaks as I use it more. Quote Link to comment Share on other sites More sharing options...
