Esta es una exhibición prevé de cómo se va ver la receta de 'Bbq Shrimp With Grilled Vegetable Slaw And "Roasted Potatoes"' imprimido.

Receta Bbq Shrimp With Grilled Vegetable Slaw And "Roasted Potatoes"
by Global Cookbook

Bbq Shrimp With Grilled Vegetable Slaw And "Roasted Potatoes"
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 Tbsp. minced garlic
  • 2 Tbsp. minced ginger
  • 2 x serrano chiles de-stemmed, chopped
  • 2 Tbsp. rinsed fermented black beans
  • 2 med red onions roughly minced
  • 1 Tbsp. sambal
  • 2 c. minced fresh tomatoes or possibly liquid removed whole Roma tomatoes
  • 1/4 c. rice wine vinegar
  • 1/2 c. sweet soy (kechap manis) (or possibly 1/4 c. soy with 1/4 c. sugar) Canola oil for cooking Salt to taste Freshly-grnd black pepper to taste
  • 12 lrg shrimp peeled, deveined, with tail left on
  • 1 med eggplant sliced 1/4" thick
  • 1 lrg zucchini cut lengthwise into 1/4" thick slices
  • 1 lrg red onion sliced 1/4" thick
  • 1 lrg carrot peeled, sliced lengthwise 1/4" thick
  • 1/4 c. extra virgin olive oil Juice of 2 lemons Salt to taste Freshly-grnd black pepper to taste
  • 2 lb red bliss potatoes washed, halved
  • 1 Tbsp. chopped garlic
  • 1/4 c. extra-virgin extra virgin olive oil
  • 6 x scallions sliced 1/8" thick Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. In a skillet coated with oil, saute/fry the garlic, ginger, chile, fermented beans and onions till brown, about 8 min. Add in the sambal and tomatoes and stir. Deglaze with vinegar and add in the soy. Simmer on very low heat for 15 min. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.
  2. Prepare a medium-warm oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 min.
  3. For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the extra virgin olive oil and season. Place the vegetables on a warm, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice and season.
  4. For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil "papillote." Place on the grill, preferably on indirect heat. Cook for 45 min. Check for doneness and seasoning.
  5. For Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.
  6. This recipe yields 4 servings.
  7. Drink Suggestion: Shanghai Beer