Grilled Shrimp With Blood Orange Kosho
from sunnyside up by richard christensen + flamingo estate
serves 3 to 4
INGREDIENTS
For the Blood Orange Kosho
1 cup fresno chile peppers, chopped
1 tbsp blood orange zest
1 tbsp blood orange juice
1 tsp kosher salt
1 tsp lime juice
For the Shrimp
2 lbs head-on, shell-on shrimp or prawns
1/4 cup Flamingo Estate Extra Virgin Olive Oil
salt to taste
2 tbsp Blood Orange Kosho
2 large garlic cloves, grated
1 tbsp blood orange juice
For serving
Flamingo Estate Salsa Macha Chile Crisp
blood oranges, in wedges
DIRECTIONS
For the the Blood Orange Kosho, de-stem and mince the fresno chiles (seeds can be removed to make it less spicy). Set aside. Wash and dry the blood oranges, then using a microplane or other zester, zest them being careful to avoid the white pith. In a mortar and pestle or a food processor, add the chopped chiles, blood orange zest, 1 teaspoon of orange juice, salt, and half teaspoon lime juice and blend or grind until you get a coarse, slightly chunky paste. If the paste is too thick, add a few drops more juice, if it's too loose, add a small pinch. of salt or zest. Transfer to a small jar, cover, and refrigerate for at least three days before using. This helps the flavors meld and deepen. The kosho will keep in the fridge for a couple of months. To make the marinade for the shrimp, add the olive oil, Blood Orange Kosho, garlic, blood orange juice, and salt to a bowl and mix to combine. Taste for seasoning adding more salt or Blood Orange Kosho as needed. In an airtight container or ziplock bag add the shrimp and pour the marinade over, using a rubber spatula to make sure all the marinade gets in. Mix the shrimp around ensuring each is coated in the marinade, then leave in the fridge for one to two hours. Preheat your grill to medium high heat, either gas or charcoal. Once hot, use a paper towel soaked with olive oil and tongs, to oil the grates of the grill. Grill the shrimp for one to two minutes per side, brushing with the marinade before flipping. Once done, the shrimp should be pink and lightly charred. Serve with blood orange wedges and salsa macha if you want extra spice.
