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Shrimp on the Barbie - Sunday 6/12/05

It’s a simple recipe for suppertime satisfaction - Shrimp on the ‘barbie’! This week’s grilled shrimp recipes are from all over the world, and sure to please…if you choose your shrimp carefully and cook it just right.

I strongly suggest American White Shrimp from the Gulf of Mexico. Some are caught wild, and some are farm raised in inland ponds, but they boast a taste and texture second to none!

Don’t confuse Gulf White Shrimp with Asian White or even Tiger Shrimp – the American White Shrimp is clearly superior! To make up for their lesser taste and texture, imported shrimp is usually heavily brined. Also with a labor force working for pennies on the dollar, and little or no regard for the environment, Asian shrimp gets dumped on the market at ridiculously low prices. Unfortunately consumers often only see the price, and don’t understand that quality varies greatly!

The second key to great shrimp on the barbie is cooking time. Certainly conditions vary, but shrimp rarely take more than 3 or 4 minutes to grill – and continue to cook as much as 50% after removed from the grill. A little practice and you’ll be cooking the juiciest and best textured shrimp you’ve ever experienced! Why not throw a few on the barbie this week?! – Buon Appetito – Salùte! Chef Mick Rosacci, Tony’s Meats & Specialty Foods.

Australian Style Shrimp on the Barbie
1/2 cup (1 stick) butter, melted
1/4 cup olive oil
1/4 cup minced fresh herbs (parsley, thyme and cilantro)
3 TBS fresh lemon juice
3 large garlic cloves, crushed
1 TBS minced shallot
salt and pepper, freshly ground
1 1/2 lb large shrimp, shell on
Spinach leaves
Lemon slices

Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally. Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per sidem brushing with marinade. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.
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Prosciutto Wrapped Shrimp and Scallops
1 lb. shrimp, peeled and deveined
10 large sea scallops
Paper-thin slices of Italian Prosciutto, allow about one slice for every two pieces of shellfish
Juice of 2 lemons
2 TBS fresh sage, chopped (or your choice of fresh herbs)
Sea salt & fresh ground pepper
1-15" cedar plank, soaked
Balsamic Vinegar
Cut prosciutto into halves or thirds lengthwise, creating long strips for wrapping shrimp / scallops.

Wrap shrimp and scallops with prosciutto and secure with toothpicks; place in shallow baking dish. In a separate bowl combine lemon juice, sage, olive oil, salt and pepper; drizzle over seafood and allow to sit for 15 minutes.

Prepare grill to 350 degrees. Place soaked plank over direct heat, close lid, and allow to heat for 3 minutes. Open lid, turn plank with grilling tongs, and continue to heat. When plank creates a light smoke and begins to crackle, place shrimp and scallops on hot plank. Close lid and cook for about 10 minutes or until done. Amazing with a drizzle of fine balsamic vinegar. Serves 4-5 – Chef Mick, Tony’s Meats & Specialty Foods
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Cedar Planked Citrus Shrimp Tacos
1 cup fresh orange juice
3 TBS fresh limejuice
1⁄4 cup olive oil
3 TBS fresh cilantro, chopped
1⁄2 TBS ground cumin
salt and pepper
2 lbs. large shrimp, peeled and deveined
1 or 2 Cedar Grilling Planks, soaked
flour tortillas
sour cream
shredded cheese (prefer queso blanco)
Fresh avocado, sliced
Assorted salsas

In a medium bowl combine orange juice through salt and pepper and whisk gently. Add shrimp and marinate in the refrigerator for 15-20 minutes. Do not marinate any longer; the citric acids will cook the shrimp. Heat grill to 350-400 degrees, place soaked plank on grill and close lid. When plank begins to lightly smoke and crackle (3-5 minutes) open lid and place shrimp in a single layer on the hot plank. Close lid and cook for approx. 10 minutes until shrimp and pink. Serve shrimp tacos with sour cream, cheese, avocado, and salsa.
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Grilled Shrimp Kabobs
1 pound jumbo shrimp
1/3 cup medium-dry white wine
1 TBS lemon juice
1 TBS soy sauce
1/2 tsp prepared horseradish
1/3 tsp garlic powder
cherry tomatoes
1 onion, cut into bite sized wedges
1 small zucchini, cut into coins
mushrooms
Bell peppers, cut into bite sized wedges

Peel and de-vein shrimp. Combine wine, lemon juice, soy sauce, horseradish, and garlic powder. Pour over shrimp, cover and marinate in refrigerator for several hours.

On each of 4 long skewers thread 3 shrimp, alternating them with cherry tomatoes, onion wedges, mushrooms, zucchini and bell peppers. Grill over medium to hot coals for 2-3 minutes on each side, just until shrimp is cooked through.
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Chinese Chile Grilled Shrimp (Udang)
1 clove garlic, crushed
1 thumb fresh ginger, grated
1 small jalapeno, or large serrano chile
2 tsp sugar
1 TBS soy sauce
1 TBS canola oil
1 tsp sesame oil
juice of 1 lime
pinches of sea or Kosher salt
1.5 lbs shrimp (head and shell on is traditional, but headless peeled shrimp is fine)
cherry tomatoes
1⁄2 zucchini
minced cilantro leaves (garnish)

Pound the garlic, ginger, chile, and sugar to a paste using a mortar and pestle (or food processor). Add soy sauce, oils, limejuice and salt. Place shrimp in a plastic bag with marinade, and marinate in the refrigerator for 8 hours.

Thread the shrimp onto soaked bamboo skewers, alternating with cherry tomatoes and zucchini as desired. Preheat grill to medium high, brush grate clean and mist or brush with oil, immediately placing kabobs on oiled grate. Grill shrimp for about 3 minutes, and then remove to serving platter, sprinkling with cilantro leaves.
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Piri Piri Grilled Shrimp
1 can unsweetened coconut milk
1 tablespoon finely chopped garlic
3 finely chopped bird-beak chiles (or serrano chiles)
1 lime, zested
1/2 tsp paprika
1 pound large Gulf white shrimp, cleaned with tail
Wooden skewers, soaked overnight
Salt and freshly ground black pepper, to taste
1/4 cup vegetable oil
Mango Dipping Sauce, recipe follows

Whisk together coconut milk, garlic, chiles, zest, and paprika. Add shrimp and marinate overnight, refrigerated. Soak the wooden skewers in water overnight. Heat grill or grill pan. Drain shrimp and season with salt and pepper, toss in vegetable oil and skewer. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with the Mango Dipping Sauce. – serves 6-8 as a salad course. Tanya Holland

Mango Dipping Sauce:
1 cup red wine vinegar
1/2 cup sugar
1/2 mango, pureed
1 lime, juiced
1/2 red bell pepper, small dice
1/2 green bell pepper, small dice
Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency. When cooled, add to blender with mango puree and lime juice. Stir in chopped peppers.

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Recipe Archive

June 5, Trout May 22, Wild Alaskan Salmon May 15, Berries May 1 - Cinco de Mayo April 24 - Sustainable Seafood April 17, Asparagus April 10, Lasagne March 27, Easter Trimmings March 13, Roast Chicken March 13, Corned Beef March 6, Braising is Amazing Feb 27, Oscar Munchies Feb 20, Soup is Good Food! Feb 13, Linguini & Clams Feb 6 - Superbowl Eats Jan 30 - Simple Salmon Jan 23, Carbs are not the enemy! Jan 16, Supercharge your diet Jan 9, Quick Healthy Soups Jan 2 - Skinny Cookin', Chicken

Dec 31 - Fondues Dec 26 - Winter Nose Warmers Dec 18 - Holiday Roasts Dec 11 - Standing Rib Roast Dec 5 - Sweet Treats Nov 27 - Puff Pastry Nov 21 - Sweet Potatoes Nov 14, Tomatoes and Lycopene Nov 7, Pici Pasta Oct 2, Chiles Sept 25, Pancakes Sept 19, Parmigiano-Reggiano September 12 September 4 August 28, Colorful Veggies August 21, Peaches August 14, Salmon August 7, Colorado Corn July 17, Tropical Tastes July 10 French Country Friday / Sat, July 2,3 Better Burgers

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