The Washington Times - June 4, 2008, 03:15PM

 

By Chef Sean Murphy ~ Beach Bistro 

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Chef Sean Murphy (Photo courtesy of Chef Murphy)

It is boating season and grilling season: both were the inspiration for this simple preparation of jumbo Gulf shrimp. The flavors are a fusion of Gulf Coast, Asian and Latin and almost all the real work is done before the cooler is packed or the first beer is popped.

 

The finished product is colourful and delicious and can also be grilled in advance and served chilled.

If you have been blessed with more than your regular heavy roster of visiting relatives this season, consider loading the chilled version of this shrimp dish into a cooler with appropriate libations and sending your company off on the boat—while you take a nap. 

Note: once the “mis en place” preparation elements of this recipe are completed, it is a simple, quick, grill off the back of the boat.

 

“Two Rim” Grilled Jumbo Shrimp

Key West jumbos with a hoisin barbecue sauce

Grilled Shrimp

Serves up to four people

30-40 large/jumbo shrimp, preferably from Key West

Hoisin barbeque sauce [recipe to follow]

Preheat grill on high for ten minutes. Adjust heat to medium/high and turn one burner off.

While grill is coming to temperature, brush shrimp with Asian barbecue sauce. Oil grill rack and grill shrimp two minutes each side or until grilling sauce starts to brown. Set shrimp on the edge of the grilling area until done through. Remove shrimp from grill and plate on top of Asian slaw or chunky garlic toast warmed on the grill. It is ‘extra great’ with a garnish of chimichurri sauce for extra flavor and color.


Two Rim Shrimp (Photo courtesy of Chef Murphy)

Asian Slaw

1 tbsp granulated sugar

2 tbsp lime juice

2 tbsp Asian fish sauce

1 tbsp cilantro, minced

1/2 tbsp Sriracha chili sauce

1 clove of garlic, minced

1 carrot, julienned

1/2 cup green papaya, julienned

1/2 jicama, julienned

1/2 green apple, julienned

Combine the first six ingredients in a bowl. Add the remaining ingredients into the bowl. Toss to coat and chill until ready to serve. Can be made up to six hours in advance.

Chimichurri

15 sprigs curly-leaf parsley, finely chopped

4 sprigs of mint, finely chopped

1 clove of garlic, minced

2 tbsp rice wine vinegar

1 tbsp granulated sugar

8 oz blended oil [80% olive, 20% canola]

Salt and pepper to taste.

Place all the ingredients into a blender or small food processor and puree. Drizzle blended oil during the puree to emulsify. Season with salt and pepper. Cover and set aside for at least two hours to allow the flavors to marry.

Hoisin Barbeque Sauce

6 tbsp hoisin sauce

2 tbsp rice wine vinegar

1 tbsp Asian fish sauce

1 tbsp soy sauce

1 tbsp honey

1/3 cup shallots, minced

2 cloves of garlic, minced

1/8 tbsp Chinese five spice

1 tbsp fresh ginger, minced

1/3 cup sugar

Stir together all ingredients (except the sugar) in a bowl. Cook sugar in a heavy saucepan over moderate heat until it begins to melt. Continue to cook, stirring occasionally until sugar is melted into a deep, golden caramel. Carefully pour and stir the sugar into the hoisin mixture and then return the combined ingredients into the pan. Cook over moderate to low heat, stirring until caramel is dissolved and sauce is thickened, six to eight minutes. Cool to room temperature. 

(A quick and tasty substitution for the barbeque sauce is a 1:1 mixture of maple syrup and Newman’s Own® Balsamic Vinaigrette Dressing freshened with a pinch of fresh garlic.)