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This is a variation of a recipe
from Madur Jaffrey's An
Invitation to Indian Cooking.
This is our once a year, special birthday meal. The original recipe calls for
butterflying the shrimp, and then placing them on the grill separately. We found that to
be difficult (the first shrimp were cooked before the last shrimp were put on the grill).
We have taken to placing a number of shrimp on skewers before cooking, and are very
pleased with the results.
We use the direct heat method with a kettle grill. The cooking times can't be hard
and fast; grill temperatures vary greatly. Make sure the shrimp are just cooked through
and not over-done (they get awfully tough then).
Our sister-in-law, Julie, tried
this marinade with chicken, and said it turned out great. We agree. It
also works with pork.
Servings: 6
| 3 lb |
fresh shrimp |
1/2 c |
olive oil |
| 1/3 c |
fresh lemon juice |
1 med |
onion (chopped) |
| 1 head |
garlic (that's all the cloves) |
1 in. cube |
peeled fresh ginger |
| 1 1/2 tsp |
salt |
1/2 tsp |
ground pepper |
|
hot peppers (see note) |
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1) Peel, devein, and butterfly the shrimp.
Rinse, then allow to drain.
2) Combine the olive oil, lemon juice, onion, hot peppers, garlic, salt and ground
pepper in a blender or food processor. Blend until smooth (about 30 sec. or so).
3) Dry the shrimp. Place the shrimp and the mixture in a non-metallic bowl. Mix
well, cover, and allow to refrigerate for at least an hour.
4) Light the grill and set up a medium high, direct heat fire.
5) Thread the shrimp on skewers allowing the marinade to cling to the shrimp.
6) Place on the fire and cook until the shrimp brown slightly (about 5 min), turn
and
brown the other side.
7) Serve with lemon wedges, rice and peas, and carrot
salad.
note: The original
recipe calls for 1-3 hot green chiles. What we have been doing instead is using different
peppers to add the spice to the dish. One year we used two cans of chopped green chiles.
Another year we used fresh California (Anaheim) chile peppers. This year, we used about a
tablespoon of Tabasco sauce. Obviously, the taste changes as the type of pepper changes.
To be honest, there hasn't been a pepper variation that we didn't like. However, we are
leaning toward using either the Tabasco sauce or the fresh California chiles. Who knows?
Maybe next year we will try the two together.
If you are unsure how hot you want your marinade add a little of your favorite kind
of pepper and taste it. Remember, the spicy taste decreases after it is put on food.
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