Tonight’s dish highlights the soul of local food.  It’s perfect for late fall in South Texas.  The grapefruit are sweet, but also a little savory.  They’re a beautiful color, and plentiful.  And because it’s coming on grapefruit season in the Rio Grande Valley, they’re awfully cheap.  Meanwhile, the local Meyer lemons are juicy and fragrant.  So when I saw the shrimp from Harlingen Farm, this idea started to take shape.  I’m honoring what’s local, now, while giving a little wink to everyone who has fond memories from this corner of the world.  Oh, and there’s Shiner.  It’s nice to be back.

Shiner-Steamed Shrimp with Ruby Red Grapefruit Salsa

For the Salsa:

2 ruby red grapefruit, supremed and diced

Juice from 1/2 Meyer lemon

1 jalapeño, diced

2 garlic cloves, minced

1/2 small red onion, diced

1 small handful of fresh cilantro, chopped

1 pinch of sugar, if necessary

Salt, pepper, olive oil

Combine all of the above, season with salt and pepper, drizzle with a bit of olive oil.  Chill.

For the Shrimp:

1 pound of Shrimp, peeled and deveined

1 clove of garlic, diced

1 pinch of cayenne pepper

Juice from 1/2 Meyer lemon

1 bottle of Shiner Holiday Cheer

Salt, pepper, olive oil

Marinate the shrimp in the garlic, cayenne, and olive oil.  Season with salt and pepper and the juice from the lemon just before steaming.  In a wide pan fitted with a steamer basket, cook the shrimp over simmering beer for 6 to 8 minutes, depending on size.

Serve with the salsa and copious amounts of tortilla chips.  And of course your favorite Shiner Bock.

Playlist included The Other Shoe, by the Old 97’s, San Antonio Girl, by Lyle, and If It Wasn’t for Texas, by George.