Best Grilled Shrimp C Orange Habanero Mojo Recipes

HABANERO BBQ SHRIMP

Habanero BBQ Shrimp image

Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.

Provided by Lazarus Lynch

Categories Shrimp Grill/Barbecue Shellfish Seafood Apricot Jam or Jelly Chile Pepper Soy Sauce Ginger Summer Juneteenth Fourth of July

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 cup apricot preserves
Juice of 2 limes, plus wedges for serving
1 habanero pepper, seeded and small diced
2 tablespoons soy sauce
2 small garlic cloves, finely grated
1 teaspoon grated fresh ginger
2 pounds extra-large shrimp, peeled and deveined
Vegetable oil, for brushing

Steps:

In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
Serve with the remaining sauce on the side for dipping and lime wedges.

GRILLED ORANGE, HABANERO-MARINATED SHRIMP, AND OCTOPUS SKEWERS

Grilled Orange, Habanero-Marinated Shrimp, and Octopus Skewers image

I first tried these on a hot December day after arriving in Puerto Escondido. Of everything that I have eaten in Mexico, this simple dish made the biggest imprint.

Provided by Rick Martinez

Categories main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons plus 1/4 cup extra-virgin olive oil, divided, plus more for the grill
3 pounds (1.36 kg) octopus, cleaned, head separated from tentacles
1/2 medium white onion (6.7 oz/190 g), chopped
1 chile habanero (0.37 oz/10.7 g), halved, stemmed and seeded
10 garlic cloves, finely grated, divided
4 wide strips orange zest
1 small bunch of fresh flat-leaf parsley
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/2 teaspoon ground chiles de árbol or red chile flakes
2 1/4 teaspoons Morton kosher salt (0.56 oz/16 g)
2 pounds (907 g) tail-on jumbo shrimp, peeled and deveined
1 large red onion (13.7 oz/389 g), chopped into 2-inch pieces
1 pint cherry tomatoes
2 large yellow bell peppers (13.8 oz/392 g), stemmed, seeded and cut into 2-inch pieces

Steps:

Arrange a rack in the lower third of the oven and preheat to 300˚ F.
In a large Dutch oven over medium-high, heat 2 tablespoons of the oil. Cook half of the octopus, turning with tongs occasionally, until browned on all sides, for 3 to 5 minutes. Transfer to a plate and repeat with the remaining octopus. To the pot, add the white onion, chile habanero and half of the garlic and cook, stirring, until browned, for 5 to 6 minutes. Add 2 cups water; bring to a boil. Add the octopus, orange zest and parsley. Cover the pot and transfer to the oven. Braise until the octopus is tender and a knife pierces the thickest tentacle with little resistance, for 1 1/2 to 2 hours.
Uncover the pot and let the octopus cool in the liquid. Remove the octopus from the pot. Using a paper towel, wipe the skin off the tentacles, leaving the suckers intact. Cut the tentacles into 2-inch pieces, then cut the head into quarters. Discard the braising liquid.
In a large bowl, whisk the lime juice, orange juice, chiles de árbol and the remaining garlic and 1/4 cup oil. Transfer 1/4 cup of the mixture to a small bowl; set aside. Whisk the salt into the remaining mixture in the large bowl. Add the octopus, raw shrimp, red onion, tomatoes and bell peppers and toss to coat. Cover the bowl and let marinate for 15 minutes.
Thread the octopus and shrimp on metal skewers, alternating with the onion, peppers and tomatoes, and transfer to a baking sheet.
Prepare a grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. Grill the brochetas, turning occasionally, until lightly charred on all sides, for 4 to 6 minutes. Transfer the brochetas to a platter and brush with the reserved lime mixture.