Calamondin Shrimp

Kickin’ Calamondin Shrimp with Caper Salad

Prep time: 30 minutes
Cook time: 5 minutes

25 medium sized fresh shrimp, peeled, deveined and tails removed
¼ c wet Cajun marinade* or 2 T dry
2 T butter (salted or unsalted)
3-4 T Calamondin coulis

Spring mix or 50/50 butter lettuce and romaine (enough to cover a large, flat serving bowl)
Roughly 1 pint (total) tomatoes, 3 varieties is nice. Cherry, yellow and romano recommended
8-10 caperberries stems removed and halved
½-1 pound small pieces buffalo mozzarella
Grated asiago cheese

Salad Dressing:
5 T fresh Calamondin puree
2 T rice vinegar
3T olive oil
1 T anchovy paste
1 T plus 1 t honey
1 ½ t Calamondin sea salt
1 t coarsely ground black pepper
1 T capers
3 T Pepperoncini peppers, seeded and finely chopped
1 T fresh mint, finely chopped
6 Basil leaves finely chopped

Marinate the shrimp: Place shrimp in a medium sized mixing bowl. Pour Cajun marinade over and mix. Allow to marinate for 20-60 minutes. May chill.

Assemble the salad (lettuce, tomatoes, caperberries, mozzarella). I like a large, flat bowl for serving 4-5 people. You may arrange on separate plates or bowls, as desired. Not all Buffalo Mozzarella is the same. Some is firm and some almost like paste. Small pieces either cut or broken work best. I slice the romano tomatoes and depending on the cherry and yellow tomato size I may cut these in half.

Combine all ingredients in a medium sized mixing bowl. Whisk or mix in with spoon. Pour over salad. Salad may be tossed or dressing may be evenly spooned over.

In a medium sized saute pan, melt butter over medium heat. When gently bubbling, (do not burn) add Calamondin coulis. When this butter coulis mixture is gently bubbling, add shrimp. Stir for a few minutes. When the shrimp have just turned from their natural grayish color to light pink or orange, remove from heat. Do not overcook. Pour shrimp over salad and serve immediately.

Serves 4-5 as appetizer or 2-3 as main course.

Laurie’s notes:
Caperberries are not the same as capers. They are the mature fruit of the plant (capers are the bud) and they have a more mild flavor and can be purchased online. Buy large. You’ll love them.
*Depending on where you live, Cajun marinade (wet or dry) may not be easy to find. I make my own:
1/4 c Louisiana hot sauce
2 t honey
1/4 t of each of the following:
Ground black pepper
Calamondin Sea salt
Chipotle pepper Chili
Red Tandoori
Celery Seed
Mix well. Stores well in the fridge.

Share This Story!

No Comment

Comments are closed.