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BARBECUED DRUNKEN SHRIMP

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BARBECUED DRUNKEN SHRIMP
Yield: 4 servings

An easy recipe that will impress your guests.  Although it may seem like a waste of charcoal given the short cooking time required, it is well worth the cost for the flavour that charcoal grilling imparts to the shrimp.  Alternatively, this shrimp dish could be served as the appetizer for a barbecued meal.

Ingredients:

12

2 tbs / 10 ml

Jumbo shrimp tails (if you buy whole shrimp, this will be about 1 1/2 lb or 700 g)
Sesame oil

Marinade:

8 tsp / 120 ml
8 tsp / 120 ml
2 tsp / 10 ml

SAMAI GINGER ZINGER amazon spicy sauce
Gin
Freshly squeezed lime juice

If you bought whole shrimp, cut the heads off the shrimp (these can be used for making shrimp stock from Tom Yam).  Remove the shell from the tail, leaving the end flippers intact.  Wash and drain, then place into a glass or ceramic dish.

Mix marinade ingredients together, then pour over shrimp.  Cover  with lid or plastic film and let stand at room temperature for 1 hour, turning the shrimp tails in the marinade about every 15 minutes. Refrigerate overnight.

Remove from refrigerator about 1 hour before cooking and sprinkle with the sesame oil.

Cook over charcoal, medium heat for about 3 minutes on each side.  Baste with remaining marinade while barbecuing.  Take care not to overcook the shrimp or they will become rubbery.

Serve with saffron rice and an orange salad.

For additional information about SAMAI GINGER ZINGER amazon spicy sauce, click HERE
 


DEEP FRIED BUTTERFLY SHRIMP
Yield: 4 servings

A Caribbean note is given to these shrimp by the use of banana chips, jungle jerk rub and dessicated coconut in the breading. The trick to this dish is having the oil at the right temperature so that the breading browns and the shrimp cook at the same time.  If the oil is too hot, the breading will burn before the shrimp is done.

Ingredients:

12

2 tbs / 10 ml

Jumbo shrimp tails (if you buy whole shrimp, this will be about 1 1/2 lb or 700 g)
Sesame oil

Marinade:

4 tbs / 60 ml
4 tbs / 60 ml
2 tbs / 30 ml

SAMAI GINGER ZINGER amazon spicy sauce
Freshly squeezed lime juice
Dry white vermouth

Breadimg:

11/2 cup / 80 g
1/2 cup / 60 g
2 tbs / 25 g
4 tbs / 10 g
2
1 cup / 150 g

SAMAI BANANA CHIPS, chilli jalapeño flavour
Bread crumbs
SAMAI JUNGLE JERK RUB
Dessicated coconut
Large eggs, beaten
Flour

Butterfly the shrimp by cutting almost all the way through on the underside of the tail (where the swimmerets were).  Remove the black vein, place into a shallow dish and cover with the marinade.  Refrigerate for 1 hour.

Put the banana chips in a plastic bag, press the air out of the bag, and beat into coarse crumbs with a rolling pin or wooden mallet.  Mix banana chip crumbs with the bread crumbs, jungle jerk rub and dessicated coconut and place into a flat dish.

Place flour in another flat dish, and the beaten eggs into a third dish.

Remove the shrimp from the refrigerator and drain.  Dredge the shrimp in flour, making sure that they are well coated, then immerse in beaten egg, and finally coat with banana chip and bread crumb mixture.  Set aside on a plate.

Deep fry in medium hot oil (160 °C) until golden brown, then place on absorbent paper to drain excess oil.  Serve hot with Sour Cream Zinger Sauce (page XXX) or Amazon Aïoli.

For additional information about SAMAI GINGER ZINGER amazon spicy sauce, click HERE
For additional information about SAMAI JUNGLE CHILLI BANANA CHIPS, click HERE
 

Samai Cuisine Menu

All recipes in "Samai Cuisine" are specially made for our clients.  If you want to use any of those, please be sure that our web site address is correctly cuoted.  Questions or comments?  customerservice@theexoticblends.com

The Exotic Blends Co. Copyright 2001 All rigths reserved

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