Caribbean shrimp skillet
May 9, 2022
- 2 lbs ASC-certified head on shrimp
- 2 tbsp neutral oil
- 4 garlic cloves, thinly sliced
- 4 green onions, chopped
- 1 celery stalk, finely chopped
- 1 scotch bonnet pepper, deseeded and finely chopped (can replace with habanero)
- 1 cup diced tomatoes, seeds removed
- 1/2 cup dry white wine
- 2 tsp less sodium soy sauce
- 2 sprigs thyme
- Juice of 1/2 lime plus extra for serving
- 2 tbsp cilantro, chopped
- 2 tbsp parsley, chopped
- Charred bread for serving
Recipe brought to you by @beachgirlgrills
Prepare grill for cooking by building two zones, a high heat side and a medium to low heat side. If using charcoal, bank your coals to one side creating the two zones. If using a gas grill do not light all of your burners, leaving yourself a cooler area.
Preheat cast iron skillet over direct heat. Add oil. Add the garlic, celery, and scotch bonnet pepper, sautéing for 2-3 minutes until fragrant.
Add the tomatoes. Sauté for 1-2 minutes until they begin to soften. Then add wine, thyme and soy sauce. Allow the wine to come to a simmer and begin to reduce.
Add shrimp, stirring to combine. Move skillet to indirect heat. Continue to stir shrimp until they turn pinkish orange, 5-6 minutes. The internal temperature should be 120°F. Add lime juice, cilantro, and parsley, tossing to coat.
Serve with charred bread and extra lime wedges. Enjoy!