Saturday, March 30, 2013

Captain Lime Shrimp over Horsey Green Beans and Smashed Potatoes with Garlic Cream Sauce




This dinner had so many things I love I thought to myself…I am overdoing it? Should I take something out? Then I checked out the past winners of the Annual Garlic Festival Contest and knew right away I was in good company. WOW! This will fit right in with these winners.

Think tequila lime shrimp, but I will raise you with Captain Morgan’s Spiced Rum and cilantro. The shrimp marinade is quite the thoughtful list. 


Captain Lime Shrimp:
2 pounds raw jumbo shrimp, deveined and peeled
1/4 cup Captain Morgan’s Spiced Rum
1/4 cup fresh squeezed lime juice (about 2 limes)
1 medium shallot, finely chopped
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup cilantro, finely chopped
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon sea salt

Smashed Potatoes:
2 lbs small red potatoes
1/4 cup olive oil
1 teaspoon sea salt
1/2 teaspoon pepper
1/4 teaspoon paprika

Horsey Green Beans: 
1 lb green beans, stem ends cut off
2 garlic cloves, minced
1 large sweet onion, halved and thinly sliced
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons hot cream horseradish

Garlic Cream Sauce:
1 head garlic, peeled
1 teaspoon sea salt
1/4 cup fresh lemon juice
1/2 cup plain Greek yogurt
1/2 cup olive oil

Directions:

Place about 6 shrimp on skewers. If using bamboo skewers, make sure to soak for an hour before threading shrimp. Place skewers in a large shallow dish.

Prepare marinade by mixing rum, lime juice, shallot, garlic, olive oil, cilantro, cumin, paprika, pepper and salt. Pour over shrimp and marinate in refrigerator for about one hour, but not overnight.


Preheat grill to medium heat (about 350°F).

Clean potatoes and cut out any unwanted spots.  Place in a large pot and fill with cold water until they are covered by an inch of water. Cook over high heat and bring to a boil. Cook the potatoes for 20 minutes, or until a fork slips easily all the way to the center with no resistance.

When the potatoes are done, spread out on cookie sheet or large cutting board and let them dry for a few minutes.  Using the bottom of a glass, press to gently to flatten the potatoes. Mix olive oil, salt, pepper and paprika in a small bowl. Brush the tops of the potatoes and flip over to brush the other side. Place the potatoes on the grill carefully. Cook smashed potatoes for about 10 minutes on each side or until they are slightly crispy on each side.

For horsey green beans, mix all ingredients in a large bowl. Spread two large pieces of foil out and pour horseradish green beans out. Gather foil making a rectangular shape around green beans. Place on the grill and roast for 25 minutes (stirring halfway through).

  

Place marinated shrimp skewers on grill and cook for about 5 minutes on each side. Remove from the grill.

To make the garlic cream sauce, place the garlic, salt, lemon juice, yogurt and olive oil in a jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix for about 2 minutes or until the mixture reaches a texture similar to mayonnaise. You could also do this in a blender on high.


   

Serve this grilled goodness in layers: horsey green beans, smashed potatoes, garlic cream sauce then captain lime shrimp.  


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