Sunday, May 6, 2012

Spicy Grilled Shrampz

This recipe came from a Mark Bittman cookbook. Check out Mark's site here. Saying he's killing it would be making a monumental understatement.

Ingredients
- 1 lb 15 ct shrimp, peeled to the last section leaving the tail for a handle, butterflied
- 2 Clove Garlic, minced
- 1 Tsp Kosher salt
- 1 tsp Paprika
- ½ tsp Cayenne pepper
- 2 tsp Lemon juice
- 2 Tbs Olive oil


Instructions
The only wrong road you can take when grilling shrimp is to overcook.

Take 1 Tbs of kosher salt and 2 garlic cloves (minced) and mash them into a paste.

Add to that paste 1 tsp paprika, ½ tsp cayenne pepper, 2 tsp lemon juice, and 2 Tbs olive oil.

Thaw and peel the shrimp, except for the tail section. When doing so, I found using a really sharp-tipped knife to be indispensable. If you're into collecting a ridiculous number of knives (a pastime I couldn't recommend more, check out the Japanese Mcusta Zanmai VG-10 Type Petty 3.5" by Marusyo Industry Inc. Thaw and peel the shrimp, except for the tail section. When doing so, I found using a really sharp-tipped knife to be indispensable. If you're into collecting a ridiculous number of knives (a pastime I couldn't recommend more, check out the Japanese Mcusta Zanmai VG-10 Type Petty 3.5" by Marusyo Industry Inc. Butterfly the shrimp by cutting down the back halfway through the shrimp. If they have a vein, remove it. Mix the shrimp with the marinade then grill direct.

 Go about 2 minutes on the first side at about 400 direct, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won't curl tight but you can pretty much tell when they are done. Let them chill for a couple minutes, and it's on.

Pair with almost anything...


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