Friday, June 18, 2010

Spicy Grilled Shrimp, Potatoes, and Bok Choy

We had some lovely weather last weekend, though it left entirely too quickly.  I'm beginning to think we'll be stuck in this "Juneuary" dreariness forever.


However, we did make use of the evening by cooking our entire meal outside.  We had some purple potatoes and bok choy from the CSA which we tossed with olive oil, salt, and pepper.  We bought some shrimp and made a spicy marinade ala Mark Bittman.  Then we just put everything on the grill.  It was exquisite.  We finally got to use our hot smoked paprika too!  The shrimp had some kick to it, but I didn't think it was super spicy, just enough to be really flavorful.

While waiting for the coals to heat up, I enjoyed a beer and a good book.  Seriously, give Sherlock Holmes a try if you've never read it, I'm really liking it!

Spicy Grilled (or broiled) Shrimp
adapted from Mark Bittman - How to Cook Everything
Serves 4

1 large clove garlic, peeled
1 tablespoon coarse salt
1/2 teaspoon cayenne
1 teaspoon paprika (we used hot smoked paprika and it was awesome
2 tablespoons extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
About 1 1/2 pounds shrimp, 20-30 per pound, peeled, rinsed, and dried
Lemon wedges for serving

Heat a charcoal or gas grill or broiler until hot, and put the rack as close to the heat source as possible.  You are going to want to be able to cook these shrimp quickly so they get nice and charred but still juicy.

Mince and mash the garlic into the salt on a cutting board with a chef's knife until it forms a paste.  Transfer to a small bowl.  Add the cayenne and paprika, then the olive oil and lemon juice.  Hopefully it is still relatively paste-like.  Mine was a little liquidy, but it still works.  Smear this all over the shrimp.

Grill or broil the shrimp, turning once, for 2-3 minutes on each side.  Serve immediately or at room temperature, with lemon wedges on the side.

1 comment:

  1. Looks great, I love the new background on your blog, too.


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