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Grilled Shrimp With Sangrita

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“Coastal Living Magazine, July 2007 edition. This seemed an interesting and tasty way to serve an appetizer of shrimp. So I figured you might enjoy the recipe as well.”
READY IN:
2hrs
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. SEAFOOD BRINE:.
  2. Combine all ingredients in a large, non-reactive bowl, stirring until salt and sugar dissolve.
  3. Add shrimp to Seafood Brine, cover, and refrigerate for up to 1 hour.
  4. Combine olive oil, garlic, parsley, red pepper flakes, and wine.
  5. Remove shrimp from brine, and rinse thoroughly.
  6. MARINADE:.
  7. Toss shrimp with the marinade to coat, cover, and refrigerate 1 hour.
  8. Grill shrimp over medium-hot coals 3 to 5 minutes per side or until done.
  9. SANGRITA:.
  10. Stir ingredients together at least 1 hour.
  11. Taste before serving, adjust seasonings, if necessary.
  12. Ladle a shallow (such as Ponzu dishes) pool of Sangrita into soup bowls or pasta bowls.
  13. Top with shrimp and avocados.
  14. E N J O Y!

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