My first recipe post
Aug. 2nd, 2010 12:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
greatbearA few years ago I needed some replacement parts for my Weber gas grill. Not finding anything local and unable to make use of universal parts I had to order from Weber. No big deal, just a bit of wait, and the prices were not outrageous. However, ordering online has, of course, set me up with a bit of bacn (spam from a business you do business with) in the form of a "Recipe of the Week." The recipes all involve some form of drilling, o'course. Most of them look quite good, ranging from basic to exotic. The one from the week before last, however, really intrigued me, and I let Cheff Jeff take a gander. Well, he decided to give this one a go tonight and we were completely blown away. It also helped that we provided some of our own fresh veggies out of our garden for this and our accompanying sides as well.
The watermelon came from our garden as well, one of the prime motivators for picking this recipe. Jeff halved the jalapeño just in case, yet it was not spicy at all. OMG it was so good, served over couscous and barley and with a side of sauteed grape tomatoes, zucchini and onions. I'm getting hungry again just thinking about it.
Jeff was in full kitchen mode today, making this along with stuff for later in the week plus four loaves of zucchini bread (can you tell what veggie we had a bumper crop of while we were away?). Soon to be on tap, or, shall we say, up to our ears in: Tomatoes and apples.
Thai Shrimp with Watermelon Salsa
Recipe from Weber’s Way To Grill™ by Jamie Purviance
Prep Time: 25 minutes
Grilling Time: 3 to 5 minutes
Marinating Time: 30 minutes
Salsa
2 tablespoons minced shallot
2 teaspoons rice vinegar
1 teaspoon granulated sugar
1–2 tablespoons minced jalapeño chile pepper
2 cups seedless watermelon, cut into 1/2-inch cubes
1 three-inch section English cucumber, halved lengthwise, seeded, and thinly sliced into half-moons
1 teaspoon minced fresh mint leaves
1/4 teaspoon kosher salt
Marinade
1/2 cup lightly packed fresh cilantro leaves and tender stems
1/4 cup lightly packed fresh mint leaves
3 medium garlic cloves
2 tablespoons coarsely chopped fresh ginger
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons granulated sugar
1 teaspoon Thai red curry paste
1/4 teaspoon kosher salt
1-1/4 pounds extra-large shrimp (16/20 count), peeled and
deveined, tails left on
1. In a large bowl mix the shallot, vinegar, sugar, and jalapeño. Add the watermelon, cucumber, mint, and salt, and toss gently to combine. To fully incorporate the flavors, allow the salsa to stand at room temperature for 30 to 60 minutes.
2. In a food processor combine the marinade ingredients. Process to create a coarse puree, occasionally scraping down the sides of the bowl to incorporate the ingredients evenly.
3. Transfer the marinade to a medium bowl, add the shrimp, and toss to coat them evenly. Cover the bowl and refrigerate for 30 minutes, turning the shrimp after 15 minutes.
4. Prepare the grill for direct cooking over high heat (450° to 550°F).
5. Remove the shrimp from the bowl and discard the marinade. Thread the shrimp onto skewers. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until they are firm to the touch, lightly charred, and just turning opaque in the center, 3 to 5 minutes, turning once. Remove from the grill and serve warm or at room temperature with the salsa.
Recipe from Weber’s Way To Grill™ by Jamie Purviance
Prep Time: 25 minutes
Grilling Time: 3 to 5 minutes
Marinating Time: 30 minutes
Salsa
2 tablespoons minced shallot
2 teaspoons rice vinegar
1 teaspoon granulated sugar
1–2 tablespoons minced jalapeño chile pepper
2 cups seedless watermelon, cut into 1/2-inch cubes
1 three-inch section English cucumber, halved lengthwise, seeded, and thinly sliced into half-moons
1 teaspoon minced fresh mint leaves
1/4 teaspoon kosher salt
Marinade
1/2 cup lightly packed fresh cilantro leaves and tender stems
1/4 cup lightly packed fresh mint leaves
3 medium garlic cloves
2 tablespoons coarsely chopped fresh ginger
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 teaspoons granulated sugar
1 teaspoon Thai red curry paste
1/4 teaspoon kosher salt
1-1/4 pounds extra-large shrimp (16/20 count), peeled and
deveined, tails left on
1. In a large bowl mix the shallot, vinegar, sugar, and jalapeño. Add the watermelon, cucumber, mint, and salt, and toss gently to combine. To fully incorporate the flavors, allow the salsa to stand at room temperature for 30 to 60 minutes.
2. In a food processor combine the marinade ingredients. Process to create a coarse puree, occasionally scraping down the sides of the bowl to incorporate the ingredients evenly.
3. Transfer the marinade to a medium bowl, add the shrimp, and toss to coat them evenly. Cover the bowl and refrigerate for 30 minutes, turning the shrimp after 15 minutes.
4. Prepare the grill for direct cooking over high heat (450° to 550°F).
5. Remove the shrimp from the bowl and discard the marinade. Thread the shrimp onto skewers. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until they are firm to the touch, lightly charred, and just turning opaque in the center, 3 to 5 minutes, turning once. Remove from the grill and serve warm or at room temperature with the salsa.
The watermelon came from our garden as well, one of the prime motivators for picking this recipe. Jeff halved the jalapeño just in case, yet it was not spicy at all. OMG it was so good, served over couscous and barley and with a side of sauteed grape tomatoes, zucchini and onions. I'm getting hungry again just thinking about it.
Jeff was in full kitchen mode today, making this along with stuff for later in the week plus four loaves of zucchini bread (can you tell what veggie we had a bumper crop of while we were away?). Soon to be on tap, or, shall we say, up to our ears in: Tomatoes and apples.
