Coconut and Lime Grilled Shrimp
Market Source
Grated zest and juice of
1 Market Source* lime
2 garlic cloves
¼ cup chopped
yellow onion
;⁄; cup fresh
cilantro, chopped
;⁄; cup shredded
sweetened coconut
¼ cup olive oil
¼ cup soy sauce
1 pound raw medium
shrimp, peeled
and deveined
Metal or wood skewers
In a blender, combine lime zest, lime juice, garlic,
onion, cilantro, coconut, oil and soy sauce. Blend
until smooth.
Combine the sauce with shrimp in a resealable
bag and toss to coat. Marinate in the refrigerator
for at least 2 hours but not more than 4 hours.
Preheat an outdoor grill to medium-high. Make
sure there are no ;ames, just glowing charcoal.
If you are using wood skewers, soak them in
water for at least 20 minutes so they don’t catch
;re. Thread the shrimp onto skewers.
Grill the shrimp for 2-3 minutes, until nicely
browned, and then turn over to brown the other
side for 2-3 minutes. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
Spicy Southwestern Mussels
Penn Cove Shell;sh
4 pounds Penn Cove*
mussels or
Roma tomatoes
½ cup chopped
green onions
2 tablespoons
chopped garlic
1 tablespoon crushed
red pepper ;akes
2 tablespoons chopped
fresh cilantro
Juice of ½ lemon
1 12-ounce bottle of beer
(your choice)
Crusty bread, for serving
Rinse mussels under cold running water. Discard
any mussels that do not try to stay closed after
the shell is squeezed shut, have broken shells,
or have an “o;” odor.
Heat oil in a large skillet over medium heat. Add
tomatoes, green onions, garlic and red pepper;
sauté brie;y. Add mussels, cilantro, lemon juice
and beer. Cover and turn the heat to high. Steam
for 5-7 minutes, or until the mussels are all open
and the meats are no longer translucent. Discard
any that do not open.
Spoon the mussels into serving bowls and ladle
the sauce over the top. Serve immediately.
Accompany with bread and cold ale. Makes 8-16
appetizer servings or 4-6 entrée servings.
Tip: Store uncooked mussels in the refrigerator,
covered with ice or a damp cloth. Drain any liquid
from the container daily.
* Brands may vary by region; substitute a similar product.
44 A Decade of Cooking The Costco Way
