The movie: Forrest Gump
The story: This recipe was actually made by my older brother, Brian, who wanted to get in on the Edible Entertainment action. Brian was able to immediately select a movie to go with dinner, which was a shrimp recipe. The obvious choice was Forrest Gump, and soon after, there were many attempts to reenact the scene below.
I think it’s hard to find someone who hasn’t seen Forrest Gump, and even harder to find someone who doesn’t like it. Although the movie is long (142 minutes), its great storyline makes the time fly by. I personally love Forrest Gump because of the historical context the movie has, in both its plot and music. Much like one of my favorite shows, Mad Men, Forrest Gump laces actual events in American history into the characters’ lives, like one of my favorite scenes where Forrest meets JFK.
Forrest’s best friend, Bubba, is from a bayou in Alabama and from a family in the “shrimpin’ business,” and can famously rattle off over 10 different ways to prepare shrimp. In my brother’s case, the shrimp was grilled with a great citrus glaze that I would love to try myself. It didn’t require tons of ingredients, but delivered a very unique flavor. To go with the citrus flavor, Peppered Salt paired it with a simple coconut rice.
- 10 large shrimp
- 1 cup orange juice
- 1 jalapeno
- 1 green onion
- 1 garlic clove
- 1 tablespoon ginger
- 1 tablespoon honey
- 1 tablespoon cilantro
- salt and black pepper (to taste)
- 3 tablespoons oil
- 1 jalapeno (finely diced)
- 1 lime
- 1 lemon
- 1 orange
- 1 tablespoon orange marmalade
- salt and pepper
- ½ teaspoon mustard
- 1 tablespoon chopped cilantro
- 1 tablespoon butter
- 1 cup uncooked jasmine rice
- 1½ cup coconut milk
- ½ cup water
Devein, peel, and clean your shrimp, leaving the tail in tact. Bigger shrimp work best on a grill, but if you plan to stir-fry the shrimp, buy whatever looks good at the grocery store, even smaller shrimp.
Combine ingredients and blend in food processor or puree until smooth . Add mixture with cleaned shrimp in an airtight container. Refrigerate for at least 30 minutes.
Combine juice from lemon, lime, and orange then whisk in marmalade and mustard. Slowly drizzle in oil while whisking to create an emulsion.
Add finely diced jalapeno, cilantro, salt and pepper. Cool in the refrigerator. Reserve ¼ cup for dipping grilled shrimp.
Heat butter in medium sauce pan until melted and bubbly. Add rice and cook until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil.
Reduce heat so mixture barely boils. Cover and cook 15-20 minutes. Stir occasionally. Remove from heat and leave covered for 10 minutes. Fluff and serve.
Heat grill. You can use a charcoal or gas grill, just be sure the grates are hot. Run an oiled paper towel or cloth over grates to lubricate the surface. While grill gets hot, skewer shrimp, about 5 to a skewer. If using wooden skewers, soak skewers in water first to avoid burning.
Grill shrimp over direct heat for about 1-2 minutes per side. Brush or drizzle the shrimp with glaze throughout cooking process. Shrimp are done when they are pink and firm to the touch.
Serve grilled shrimp with coconut rice, fresh vegetables (try marinating some red peppers and grilling them with the shrimp), and herb garnishes like cilantro and green onions.
Looking for more shrimp? Here’s some other ways to prepare it!