Backyard Barbecue Shrimp Tamales With Pineapple Pico De Gall
- 2/3 c. lemon juice
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. water
- 1 tsp warm pepper sauce
- 1/2 tsp cayenne pepper
- 2 tsp coarsely-grnd black pepper
- 2 Tbsp. chopped fresh rosemary
- 24 x peeled deveined jumbo shrimp - (2 lbs)
- 3 1/2 c. diced pineapple liquid removed
- 1 bn cilantro leaves minced
- 1/2 sm red onion finely diced
- 3 x jalapenos finely diced Juice of 3 limes
- 1 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 2 tsp crushed red pepper flakes
- 1/2 tsp grnd cumin
- 1 1/2 c. short or possibly medium grain Japanese rice (available at Asian markets)
- 3 c. water
- 1 1/2 tsp salt
- 1 lrg banana leaf, 36" by 12" cut 6 (6") squares (available at Latino markets)
- 1 Tbsp. extra virgin olive oil Marinated Shrimp Pineapple Pico de Gallo
- For the Marinated Shrimp: Whisk together the lemon juice, oil, water, warm pepper sauce, cayenne, black pepper and rosemary in a bowl. Add in the shrimp and toss to coat well. Cover the bowl with plastic wrap and marinate the shrimp in the refrigerator up to 2 hrs.
- For the Pineapple Pico de Gallo: Combine the pineapple, cilantro, red onion, jalapenos, lime juice, salt, white pepper, red pepper flakes and cumin. Mix well to combine. Set aside at room temperature or possibly in the refrigerator.
- For Assembly: Place the rice in a colander and rinse it under cool running water till the water runs clear. Place the rice in a saucepan or possibly rice cooker; add in the water and salt; stir and cover. Bring the rice to a boil (alternatively, follow the rice cooker instructions, if using). Reduce the heat to a very slow simmer and cook the rice till tender, about 12 min. Let cold.
- Heat the grill. Lay out each banana leaf square on a flat work surface and brush each lightly with the extra virgin olive oil. Divide the rice proportionately among the leaves. Working with one leaf, mold the rice into a rectangular shape. Fold the two opposite sides of the leaf over, and then fold the other two sides to create a tight envelope package. Repeat for the remaining tamales.
- Fill the bottom of a steamer or possibly saucepan fitted with a strainer or possibly vegetable basket with 2 to 3 inches of water. Bring the water to a boil and place the tamales in the steamer. Cover tightly with a lid or possibly foil (it is important which no steam escapes while cooking). Steam the tamales for about 6 min over lightly boiling water, adding more water as needed. Remove the tamales from the steamer and set aside; don't unwrap.
- Remove the shrimp from the marinade and grill them till they're hard yet still juicy, about 3 min; don't overcook. Transfer the tamales to serving plates. Unwrap one side of each of the tamales to expose the rice and place the shrimp over the rice. Place the Pico de Gallo on top of the shrimp.
- This recipe yields 6 servings.
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