Believe It or Not Baked Shrimp Go-To Dinner Party Menu

ON THE MENU:

Mexican Portobello Cap
Cilantro & Lime Baked Shrimp over Black Bean Rice
Coconut Cups with Grilled Pineapple

Cilantro Lime Baked Shrimp Image 1

BLUEPRINT: Who knew baked shrimp could be this good? This recipe is an adaptation of Hung Huynh’s Olive-Oil Baked Shrimp served at NYC hot spot Catch. It’s a perfect dinner party dish with few ingredients & quick preparation. For this menu you can make the coconut cups the day before and have them ready & waiting. You can have the cooking sauce for the shrimp completely prepped & ready to go in the pan you’ll cook it in. You can make the rice earlier in the day and keep it warming over a bain marie or microwave just prior to serving, Have the pineapple ready to hit the grill by “marinating” it in the sugar earlier in the day. Simple, elegant and easy! Your guests will be impressed!

 

Grocery List:

  • Fruit: 1 lime, 1 large pineapple
  • Produce: 6 portobello mushrooms, 1 yellow pepper, 1 orange pepper, 6 ozs baby arugula
  • Fresh Herbs: 1 bunch cilantro
  • Meat & Fish: 2 1/2 lbs large raw shrimp (peeled, deveined and tails off)
  • Dairy: 1 large pack pepper jack cheese (shredded) about 8 – 10 ozs, 1 stick unsalted butter
  • Frozen: 1/2 gallon vanilla ice cream
  • Staples: 3/4 cup olive oil, 1 1/2 cups rice, 1 can of chopped tomatoes (approx.14 1/2 0zs.), 1 can black beans (approx. 15.5 ozs)
  • Baking: 2 tbs brown sugar
  • Spices: 3 tsp garlic puree, 1 tbs red chili flakes, kosher salt, pepper
  • Other: 1/3 cup white wine, 10 ozs of coconut cookies (Trader Joes Toasted Coconut Cookie Thins or Pepperidge Farm Coconut)

Mexican Portobello Cap

What you need: measuring spoons/cups, paring knife, chef’s knife, baking sheet, aluminum foil, non-stick baking spray

Serves: 6

  • 6 portabella mushroom caps
  • 1 tbs each of finely chopped yellow & orange peppers (about 1/3 or each pepper)
  • 8 – 10  ozs of shredded pepper jack cheese
  • baby arugula (about 6 ozs)
  • salt & pepper to taste

Peel and clean the mushroom cap and place on a foil lined baking tray (sprayed with a non-stick spray). Salt and pepper the mushrooms and then divide the cheese evenly among the caps. Sprinkle the peppers over the top of the cheese. Bake in oven for approximately 6 minutes. Cheese will be bubbling & gooey. Turn oven to broil and crisp up the cheese on top for an additional 2 minutes.

To Serve:  Toss the field greens with Kitchen Moxie Vinaigrette and divide evenly on six salad plates. Place the warm mushroom on top in the center of the salad. Serve immediately.

Cilantro & Lime Baked Shrimp over Black Bean Rice

Serves: 6

For the Shrimp:

What you need: measuring spoons/cups, paring knife, chef’s knife, cutting board, mixing spoon, large baking pan

  • 2 1/2 lbs of large raw shrimp (peeled, deveined, tails off)
  • 3 tsp garlic puree
  • 1/3 cup white wine
  • 1 can chopped tomatoes (approx. 14 1/2 ozs)
  • 3 tbs chopped fresh cilantro
  • 4 tbs freshly squeezed lime juice
  • 3/4 cup olive oil
  • 1 tbs red chili flakes
  • 2 1/2 tsps. salt
  • 6 cilantro sprigs for plating

Preheat oven to 375˚F. Peel and clean the shrimp and set aside. (Pop them in a fridge in a Ziploc to add to the sauce later if you are not making the dish right away). Place all the ingredients (except for the shrimp) in a baking pan. Stir to combine. (You can cover the baking dish with foil or saran wrap & keep in the fridge until you are ready to bake.) Add in the shrimp, making sure to coat them evenly with the cooking sauce. Bake for 15 minutes or until the shrimp are cooked through.

For the Black Bean Rice

What you need: measuring spoons/cups, medium heavy bottomed sauce pan with tight fitting lid, chef’s knife, cutting board, food processor

  • 1 1/2 cups rice
  • 1 1/2 tbs fresh cilantro
  • 1 can black beans (approx. 15.5 ozs)
  • salt & pepper to taste

Place 3 cups of water in a heavy bottom sauce pan. Add 1 tbs of butter and 1 tsp of salt. Bring to a boil and add in 1 ½ cups of rice. Bring back to the boil & immediately lower the heat until the water is at a low simmer. Place the lid on top and cook for approximately 20 minutes. Don’t peek in the pot during the cooking time & make sure to let the rice sit off the heat for about 5 minutes prior to adding the beans & cilantro. Add the black beans & cilantro and fluff up. Season with additional salt & pepper to taste.

To Serve: Spoon the rice into the center of 6 warmed plates/bowls. Divide the shrimp evenly over the rice, spooning any sauce left in the pan on top. Place a cilantro sprig in the center and serve immediately.

Coconut Cups with Grilled Pineapple

What you need: measuring spoons/cups, chef’s knife, cutting board, food processor, heatproof bowl, disposable aluminum foil muffin pan, BBQ Grill (or Grill Pan)

Serves: 6

  • 1 large pineapple (peeled, cored and quartered)
  • 10 ozs coconut cookies
  • 1 container vanilla ice cream
  • 1 stick of unsalted butter (melted)
  • 2 tbs brown sugar

Heat grill to medium high (or prep a stove top grill pan). Slice the pineapple quarters into slices for grilling. Place the slices in a Ziploc & add the brown sugar. Seal the bag (making sure to get the air out) & coat the pineapple evenly with the sugar. Place in fridge to “marinate” for at least two hours, preferably longer. Place the coconut cookies in a food processor until finely ground. Add the butter and pulse until just combined. Spray a muffin tin (I like to use a foil pan as it’s easier to get the cakes out once they are set) with a non-stick cooking spray. Spoon 2 tbs of the coconut cookie mixture into each and use your fingers to evenly line the bottom and sides (creating a little nest for the filling). Pop in the fridge until ready to use. About 10 minutes before serving grill the pineapple until it’s browned nicely on both sides (about 10 minutes).

To Serve: Place each of the coconut nests on six individual plates. Scoop vanilla ice cream into each nest and top with the grilled pineapple. The hot pineapple with the cold ice cream and crunchy coconut cup … to die for!

Comments

  1. says

    Love this menu! I am having 10 for dinner on 9/1, and am thinking about basing my menu off of these recipes. Wondering what I might use over the mushrooms in place of pepperjack. Hmmm.

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