Recipes

Grilled Cilantro Shrimp
With Summer Vegetables and Tangerine Beurre Blanc

Recipe by Wei Wen

Ingredients:

Winner of the ACA's 2006 Seafood Festival Recipe Contest

Method of Preparation:

  1. Clean and dry shrimp.
  2. In a large bowl, combine shrimp, turmeric powder, lemongrass powder and egg white and let sit for 8-10 minutes.
  3. Add cornstarch to the shrimp mixture and coat well.
  4. Add chopped cilantro.
  5. Blanch asparagus and roast peppers.
  6. Grill shrimp until mostly cooked and keep warm.
  7. Take skin off roasted peppers. Brush peppers and asparagus with olive oil and grill.
  8. Heat a sauce pan to medium heat, add tangerine juice and reduce by half.
  9. Turn heat to low and add butter to the tangerine reduction a little at a time. Finish with ½ teaspoon tangerine zest.
  10. Heat a sauté pan to medium hot, add sliced garlic and cook until aromatic, then add minced ginger and pineapple.
  11. Add grilled shrimp and fresh basil to the sauté pan and stir for one minute. Finish with the remaining zest and sprinkle ¼ teaspoon spice salt.
  12. Place grilled vegetables on plate and top with shrimp mixture and drizzle with tangerine beurre blanc.

Yield:

4 servings