By Betha Merit King
As sea life perks up from the winter water cool down, March is a good month for black drum, speckled trout, redfish and more. With fresh ingredients, you can make magical combinations that are healthy and interesting.
Gulf coast shrimp is arguably the most flavorful in the world, and many people’s favorite shellfish. Below are two colorful recipes which will intrigue your palate and delight your family or guests.
Fresh Chili-Lime Gulf Shrimp Romaine Wraps
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 Tablespoons freshly chopped cilantro.
- 2 cloves garlic, minced
- 3 teaspoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- Romaine lettuce, for serving
- 1 avocado, thinly sliced
- 1/4 cup sour cream or Greek yoghurt
In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade, cook until pink, 2 minutes per side.
Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream/Greek yoghurt.
Pairs well with your favorite beer, or sauvignon blanc.
Fresh Fish Lettuce Wraps with Mango Salsa
- 1 ripe mango, diced into small pieces
- 2 Tablespoons of red onion, minced
- 2 mini red bell peppers, chopped small
- 1 Tablespoon jalapeño pepper, minced
- 1-2 Tablespoons fresh cilantro, chopped
- juice of one lemon.
Mix all ingredients in a medium bowl, gently. Salsa is best made ahead, and chilled for an hour or so for flavors to meld together.
- 12-16 ounces fresh catch filets of your choice (salmon works well too)
- juice of one lemon
- 1 Tablespoon olive oil or butter if sautéing
- salt and pepper to taste.
Grill on medium-high heat for 8-10 minutes or until fish flakes easily. If sautéing, cook for similar time, turning once half way through. Let fish cool for a few minutes before assembling, tearing fish into bite size pieces.
- 1/2-1 avocado chopped
- 1 to 2 heads Butter or Romain lettuce leaves, rinsed, drained, and dried.
Place desired amount of fish onto a lettuce leaf, top with salsa, avocado, and more cilantro as garnish, if desired.
Pairs well with a vinho verde or pinot grigio.