Yucatan Shrimp combines authentic Mexican cuisine with some Caribbean flair. But surprise! Yucatan Shrimp comes from Florida, though inspired by Mexico. The dish was created by Doc Ford’s Bar & Grille of southwest Florida fame. (Check them out in Fort Myers Beach, Sanibel Island, St. Pete Pier, and now also in the Jungle Terrace in St. Pete.) At Doc’s, these shrimp are served as a peel-and-eat specialty. I find that eating shrimp is easier and far less messy to remove the shells first. I also Super Simplify by skipping the traditional boiling step.
So, with a nod to the official National Yucatan Shrimp Day, here’s my take on Doc’s Yucatan Shrimp.
(Oh, and they also make this with oysters, baking them with a creamy Manchego cheese topping. Sooooo, go ahead and make that, too!)
Super Simple Yucatan Shrimp
4 T butter
1 minced garlic clove
1 tsp seeded and finely diced or chopped jalapeño pepper
Juice of 2 large or 4-6 small limes
1 T sambal oelek (garlic chili sauce)
Kosher salt & ground pepper
1½ -2 lbs shelled & deveined jumbo shrimp
2 T chopped fresh cilantro
Melt butter over low heat in large skillet; stir in garlic & jalapeño peppers for 2 minutes before stirring in lime juice, garlic chili sauce, salt & pepper. Then increase heat to medium and add shrimp, cooking just 2-3 minutes, till they are just barely firm. Sprinkle with cilantro and toss again. Makes 4 servings.
KISS Tips: The shrimp can also be roasted in a BBQ grill or 400° oven. As an appetizer, serve with crispy baguettes and a little salsa on the side. Plus a rum drink or a favorite Mexican beer, of course! For an entrée, try serving over slices of grilled or roasted sweet onion. Oh, yeah!