Surf -N- Surf
By: Nate
Published: Thursday, December 10, 2009 - 4:58pm

Ingredients




“Dynamite” Shrimp
16 ea. 21/30 Shrimp Peeled
1 Jalapeno
1 Shallot
1/4 cup Vegetable Oil
2 Tbls. Sofrito
Added Oil, Jalapeno and shallot together and pureed using emulsion blender. 
Rub on shrimp with sofrito and let marinate for 1 hour. 
Skewered and Grilled 
Coconut Sauce
2 Lemon Grass, minced
1 Ginger, minced
1 Shallot, sliced
1 Jalapeno, Miced
1 tbls Honey
1 Lime, juiced
3/4 can Unsweetened Cocumnet Milk
Salt

Preparation

1 Steamed Mussels 2 Sauteed the Lemon Grass in oil for about 5 minutes on med low heat 3 Add Ginger, Shallots and Jalapenos and saute for a few more minutes 4 Add Mussels, coconut, honey, lime juice and salt. 5 Steam until all the mussels are open, serve immediately

About


The last few days here is has actually felt like summer. I had heard on the radio that 11 of the last 14 days prior to Friday had been raining. That’s a lot of rain and no sun shine! But yesterday was a great day, beautiful, warm and clear sky’s. When summer is here it instinctively feels like it is time to eat seafood.
We contemplated going over towards the ocean, but we were probably not the only ones that felt the way we did. Plus eating out on a Saturday night, in my opinion, is a bad choice all together. But, was it a fried seafood dinner what the Doctor ordered? Or was it some fish on the grill? Oysters on the half shell? Hmm, so many options. 
Then my wife reminded me of an appetizer we had down in Boston not so long ago. Coconut steam mussels. Easy I said. But was that going to be enough? No probably not, what else. Something spicy. Dynamite shrimp she offered. Not sure what that is, so she said spicy grilled shrimp.
Ok. So this is what I came up, a big bowl of coconut steamed mussels, grilled “dynamite” shrimp and a baguette. Surf –n- Surf.