Spicy Grilled Jalapeño and Lime Shrimp Skewers (ATK)

• hidangan: 4

Bahan-bahan

MARINADE

1 jalapeño chile, stemmed, seeded, and minced

3 tablespoons olive oil

6 garlic cloves, minced

1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes)

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

SHRIMP

1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined

1/2 teaspoon sugar

1 tablespoon minced fresh cilantro

Arahan

Process all ingredients in food processor until finely ground, about 20 seconds. Reserve 2 tablespoons marinade for finishing cooked shrimp. Transfer remaining marinade to medium bowl.

Pat shrimp dry with paper towels, add to bowl with remaining marinade, and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour. Thread marinated shrimp tightly onto 4 skewers (8 to 9 shrimp per skewer), alternating direction of each shrimp. Sprinkle 1 side of shrimp skewers with sugar.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burners) to low.

Clean and oil cooking grate. Grill shrimp sugared side down over hotter part of grill, uncovered, until lightly charred, 3 to 4 minutes. Flip skewers and move to cooler part of grill. Cover and continue to cook until shrimp are uniformly pink, 1 to 2 minutes.

Holding skewers with potholder, use tongs to slide shrimp off skewers into medium bowl. Add reserved marinade and toss to coat. Transfer shrimp to platter and sprinkle with cilantro. Serve.

Nota

Why This Recipe Works

We make a flavorful marinade of jalapeño, lime, garlic, and spices to flavor the shrimp before they go on the grill, setting some of the mixture aside to finish the dish. To get a good char on the shrimp without overcooking them, we pack them tightly onto skewers and sprinkle one side with sugar. Then we start them over a hot fire, sliding them over low heat to finish cooking through gently. We toss the cooked shrimp with the reserved marinade and sprinkle them with fresh cilantro for a final hit of flavor.

SPICY GRILLED

JALAPEÑO AND LIME SHRIMP SKEWERS FOR CHARCOAL GRILL

Prepare recipe for Spicy Grilled Jalapeño and Lime Shrimp Skewers through step 2. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until coals are covered with fine gray ash.

Meanwhile, thread marinated shrimp on skewers and sprinkle one side of shrimp with sugar. Pour coals into pile on one side of grill. Set cooking grate in place, cover, and let heat for 5 minutes.

Scrape grill grate clean. Grill shrimp sugared side down over the hot part of the grill until lightly charred, 3 to 4 minutes. Flip skewers and move them to cool side of grill. Close lid and let rest until other side of shrimp is no longer translucent, 1 to 2 minutes. Finish shrimp as directed.

SPICY GRILLED RED CHILE AND GINGER SHRIMP SKEWERS

Prepare recipe for Spicy Grilled Jalapeño and Lime Shrimp Skewers, replacing marinade with 1 to 3 seeded and chopped small red chiles (or jalapeños), 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 3 tablespoons rice vinegar, 1 minced garlic clove, 1 tablespoon grated fresh ginger, 2 teaspoons sugar, and 1 minced scallion. Prepare and grill shrimp as directed. Replace cilantro with 1 thinly sliced scallion and serve with lime wedges.

SPICY GRILLED CARIBBEAN SHRIMP SKEWERS

Prepare recipe for Spicy Grilled Jalapeño and Lime Shrimp Skewers, replacing marinade with 1 to 2 seeded and chopped habanero or serrano chiles, ¼ cup pineapple juice, 2 tablespoons olive oil, 1 tablespoon white wine vinegar,3 minced garlic cloves, 1 teaspoon grated fresh ginger, 1 teaspoon brown sugar, 1 teaspoon dried thyme, ¼ teaspoon ground allspice, and ½ teaspoon salt. Prepare and grill shrimp as directed. Replace cilantro with 1 tablespoon minced fresh parsley.

Cooks country 2007 June / July