6th July 2009

    Catch-Up Post #5: Honey Sesame Shrimp

    honeyglazedshrimp

    This shrimp recipe from The Barbecue! Bible was fantastic — the shrimp come out plump, moist and delicious, with a sweet, slightly spicy honey glaze. Lisa and I loved this preparation and will definitely make it again. On an unrelated note, we’re almost done with the catch-up posts and will return to our regularly scheduled conversations shortly. :)

    Honey Sesame Shrimp
    1.5 lbs jumbo shrimp, peeled and deveined
    5 tbsp sesame oil
    3 tbsp rice wine, sake, or dry sherry
    3 tbsp soy sauce
    1 1/2 tbsp honey
    1 1/2 tbsp sesame seeds
    1 tbsp Thai sweet chile sauce
    1/2 tsp Chinese five-spice powder
    2 cloves garlic, smashed
    2 slices (1/4″ thick) fresh ginger
    2 scallions, trimmed, white part smashed, green part finely chopped and set aside for garnish

    Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
    Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce, and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator for 30-60 minutes.
    Preheat the grill to high.
    Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
    When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.

    Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.

    4 Servings

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    posted in Main Dishes, The Barbecue Bible | 6 Comments

    9th June 2008

    Salmon Grilled in Grape Leaves

    Salmon Grilled in Grape Leaves

    This recipe is from Steven Raichlen’s Barbecue Bible, and we both really enjoyed this new way of preparing salmon! It’s stuffed with a walnut-cilantro-dill filling, and then wrapped in grape leaves and placed on a hot grill. We served the fish with roasted sunchokes drizzled with truffle oil. Fancy!

    Lisa says:

    My dad would really like this one…

    Chris says:

    You can totally taste the flavor of the grape leaves on the salmon.

    Lisa says:

    So you’re not supposed to eat the grape leaves?

    Chris says:

    The recipe claims not, but I just took a nibble — crispy, smoky, and salty… I’m sure it’s fine if you want it!

    Lisa says:

    This is a lot of fish; here, take a lit– hey, hands off my delicious filling!

    Chris says:

    Sucka!

    Salmon Grilled in Grape Leaves
    8 to 12 grape leaves packed in brine
    2 salmon fillets, skinned and deboned
    salt and freshly ground pepper
    1/2 cup shelled walnuts
    1 clove garlic
    1/2 tbsp dried dill
    1 tbsp cilantro
    1 tbsp lemon juice
    2 paper-thin lemon slices

    Rinse the grape leaves and soak in cold water for 30 minutes or so. Drain them and pat dry with paper towels.
    Rinse the salmon under cold running water, then drain and blot dry with paper towels. Place the fillets on a cutting board, and with a knife parallel to the board, cut a deep pocket in each fillet, starting and ending about 1 inch from each end, cutting almost all the way through. Season the fillets with salt and pepper, inside and out.
    Combine the walnuts, garlic, dill, cilantro, and lemon juice in a food processor and mix to a coarse paste. Taste for seasoning and adjust as necessary. Spoon the stuffing into the fillets, dividing evenly.
    Arrange 2-3 grape leaves on a work surface to form a rectangle 2 inches larger than the piece of salmon. Place a piece of salmon on the top of the grape leaves, place a lemon slice on top, then cover the salmon with the remaining grape leaves. Fold and tuck the ends under the salmon. Secure with — well, we used floss. ;) Repeat for the other fillet.
    Set up the grill and preheat to high heat. Brush and oil the grill grate. Place the wrapped fish over direct heat and grill until the grape leaves are browned and the fish is cooked through, about 4-6 minutes per side, depending on the thickness of the fish.
    Using a spatula, transfer the fish to a serving plate. Unwrap the salmon and discard the grape leaves before eating.

    2 Servings

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    posted in Main Dishes, The Barbecue Bible | 5 Comments

    25th May 2008

    Salt and Pepper Grilled Shrimp

    Salt and Pepper Grilled Shrimp
    We recently picked up the full-color edition of Steven Raichlen’s Barbecue Bible, and this is the first recipe we’ve made from the book. If this one is any indication, I’m guessing we’re going to have a great time grilling this summer! In this recipe, shrimp is briefly marinated in lime, salt, and white pepper, and then dipped in mixture of the same. Very simple, and it came together extremely quickly.

    Chris says:

    I love grilled shrimp — it cooks so fast that it’s in my mouth that much sooner.

    Lisa says:

    I really like the dipping sauce. Very limey.

    Chris says:

    It’s been a while since we’ve had shrimp and left the shells on — a bit messy while eating, but they seem more flavorful.

    Lisa says:

    It looks like I ate a ton of food with all these shells on my plate. You know, we could probably use these shells for something.

    Chris says:

    Yep — if you don’t want to toss them, you can use those shells to make paper or dress wounds.

    Lisa says:

    Um, okay, I thought you were going to suggest making a shrimp-shell stock…

    Chris says:

    Oh. Yeah. That makes more sense.

    Salt and Pepper Grilled Shrimp
    1 1/2 lb pounds large-jumbo shrimp, deveined, shells on
    3 tbsp fresh lime juice, plus 1 large lime, quartered
    3 tsp coarse salt
    3 tsp ground white pepper

    Rinse the shrimp under cold running water, then drain and pat dry with paper towels. Place the shrimp in a large glass baking dish, sprinkle the lime juice and 1 tsp each salt and white pepper over them, and toss to coat. Let stand at room temperature for about 10 minutes.
    Meanwhile, cut the lime lengthwise into 4 wedges. Put a lime wedge in each of 4 small shallow bowls or dishes. Place a small mound of salt (1/2 tsp) on one side the lime wedge and a mound of white pepper (1/2 tsp) on the other. Set aside.
    Set up the grill for direct grilling and preheat to high.
    When ready to cook, brush and oil the grill grate. Arrange the shrimp, in their shells, on the hot grate and grill, turning with tongs, until the meat is firm and pink, about 2 minutes per side.
    Transfer the shrimp to serving plates. To eat, squeeze the lime wedge over the salt and pepper and stir two or three times with chopsticks; peel the shrimp and dip it in the lime mixture.

    4 Servings

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    posted in Main Dishes, The Barbecue Bible, Vietnamese | 4 Comments


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