Jumbo Shrimp Martini with Shrimp Marinade and Sweet and Sour Onions

Recipe by Daniel Pine, Executive Chef, Fort Wayne Country Club

by C&RB Staff (editor@clubandresortbusiness.com)
February 2008
 

Yield: 4 servings
Amt        Ingredient
1        lemon twist
1         lime twist
as needed    salt
2 lbs.        16/20 shrimp, peeled & de-veined tail off
2 oz.         shrimp marinade (see recipe below)
½ oz.         sweet and sour onions (see recipe below)
1        cilantro leaf

Procedure:
•    Brine water to boil.  Season water with fresh lemon and lime juices and enough salt to bring out the flavors.  Add Shrimp and turn heat off.  Leave in the water for 5 minutes and remove.  
•    Place in marinade to cool.
•    In a chilled martini glass, place 6 shrimp with a spoon full of the marinade.  Top with sweet and sour onions, lime twist and a cilantro leaf

Shrimp Marinade*

Amt        Ingredient
½ cup         ketchup
1 oz.         red onion, fine dice
1 clove     garlic, minced
2         green onions, sliced
½         jalapeno, fine diced
1 ½ tsps.    cumin, toasted
1 ½ tsps.     coriander seed, fresh ground
½ oz.         rice wine vinegar
½ oz.         red wine vinegar
juice from half of a lime
juice from half of a lemon
fresh crack pepper to taste
kosher salt to taste
1 cup         extra virgin olive oil

•    In a bowl, place the first 7 ingredients.  Mix thoroughly.  Add vinegars and fresh juice and mix to combine.  Season with salt and pepper.  Whisk in olive oil to desired consistency.  

Sweet and Sour Onions*

Amt        Ingredient
1        red onion, shaved thin
1 cup         boiling water
¼ cup         rice wine vinegar
½ cup         sugar
2 oz.         grenadine

•    Shave red onions thin and soak in hot tap water for 30 minutes.  Pour off water and repeat.
•    Bring water, vinegar, sugar and grenadine to a boil in a non-reactive pot.  Pour over drained onions and reserve for service.  
*these are best made at least one day ahead.