Recipes
Vietnamese Salt and Pepper Grilled Shrimp
This recipe appears in The 10th Anniversary Edition of The Barbecue Bible, which will be released in May, 2008, by Workman Publishing. You can preorder the book now from Amazon.com. This recipe is almost Zen-like in its simplicity, but makes a terrific appetizer for 6 to 8 people or a main course for 4.
1-1/2 pounds headless jumbo shrimp, shells left on but de-veined (see NOTE)
3 tablespoons fresh lime juice
Coarse salt, preferably sea salt
Freshly ground white pepper
Juicy lime wedges for serving
Rinse the shrimp under cold running water, blot dry with paper towels, and put in a large non-reactive bowl. Sprinkle with the lime juice and 1 teaspoon each salt and pepper. Toss to coat, and let marinate for 10 minutes while you preheat the grill to high. Meanwhile, put a wedge of lime and separate mounds of salt and pepper (about 1/2 teaspoon each) on small plates, one for each person. Set aside.
When ready to cook, oil the grill grate. Arrange the shrimp, in their shells, on the hot grate. Grill, turning with tongs, until the meat is firm and pink, about 2 to 3 minutes per side. Transfer to a platter or plates. To eat, squeeze the lime wedge over the salt and pepper and mix with chopsticks; peel the shrimp and dip in the lime/salt/pepper mixture.
NOTE: To de-vein an unpeeled shrimp, make a lengthwise cut along the back of the shell with kitchen shears. Scrape out the exposed vein with the tine of a fork or the tip of a paring knife. Two pounds of head-on shrimp can be substituted for headless.
Pac-Rim Fish Cure
Try this easy but exotic cure the next time you smoke salmon. Makes about 3/4 cup.
1/2 cup granulated palm sugar (see NOTE) or dark brown sugar
1/4 cup kosher or sea salt
1 tablespoon freshly ground black or white pepper (I prefer a medium-grind)
2 teaspoons Chinese five-spice powder
1-1/2 teaspoons dried loose green tea
Combine all the ingredients in a bowl and mix with your fingers or a whisk, breaking up any lumps. Transfer to a covered jar and store away from heat and light. The cure will keep for several months.
NOTE: Granulated palm sugar can be found at some Asian markets.
To use:
Generously sprinkle half of the cure evenly on the bottom of a large glass baking dish. Place about 1-1/2 pounds skinless salmon fillets, preferably center-cut, on top of the cure. (Optional: You can soak the salmon in sake, Japanese beer, or Chinese rice wine in the refrigerator for 30 minutes to 1 hour first; drain well and blot dry with paper towels before curing.) Cover the top and sides of the salmon with the remaining cure. Cover with plastic wrap and refrigerate for 1 to 4 hours. Rinse the cure off the salmon under cold running water, then blot dry with paper towels. Using the indirect grilling method, smoke the salmon with cherrywood chunks or chips (applewood can be substituted) until cooked through, about 20 to 25 minutes.
This recipe appears in The 10th Anniversary Edition of The Barbecue Bible, which will be released in May, 2008, by Workman Publishing. You can preorder the book now from Amazon.com. This recipe is almost Zen-like in its simplicity, but makes a terrific appetizer for 6 to 8 people or a main course for 4.
1-1/2 pounds headless jumbo shrimp, shells left on but de-veined (see NOTE)
3 tablespoons fresh lime juice
Coarse salt, preferably sea salt
Freshly ground white pepper
Juicy lime wedges for serving
Rinse the shrimp under cold running water, blot dry with paper towels, and put in a large non-reactive bowl. Sprinkle with the lime juice and 1 teaspoon each salt and pepper. Toss to coat, and let marinate for 10 minutes while you preheat the grill to high. Meanwhile, put a wedge of lime and separate mounds of salt and pepper (about 1/2 teaspoon each) on small plates, one for each person. Set aside.
When ready to cook, oil the grill grate. Arrange the shrimp, in their shells, on the hot grate. Grill, turning with tongs, until the meat is firm and pink, about 2 to 3 minutes per side. Transfer to a platter or plates. To eat, squeeze the lime wedge over the salt and pepper and mix with chopsticks; peel the shrimp and dip in the lime/salt/pepper mixture.
NOTE: To de-vein an unpeeled shrimp, make a lengthwise cut along the back of the shell with kitchen shears. Scrape out the exposed vein with the tine of a fork or the tip of a paring knife. Two pounds of head-on shrimp can be substituted for headless.
Pac-Rim Fish Cure
Try this easy but exotic cure the next time you smoke salmon. Makes about 3/4 cup.
1/2 cup granulated palm sugar (see NOTE) or dark brown sugar
1/4 cup kosher or sea salt
1 tablespoon freshly ground black or white pepper (I prefer a medium-grind)
2 teaspoons Chinese five-spice powder
1-1/2 teaspoons dried loose green tea
Combine all the ingredients in a bowl and mix with your fingers or a whisk, breaking up any lumps. Transfer to a covered jar and store away from heat and light. The cure will keep for several months.
NOTE: Granulated palm sugar can be found at some Asian markets.
To use:
Generously sprinkle half of the cure evenly on the bottom of a large glass baking dish. Place about 1-1/2 pounds skinless salmon fillets, preferably center-cut, on top of the cure. (Optional: You can soak the salmon in sake, Japanese beer, or Chinese rice wine in the refrigerator for 30 minutes to 1 hour first; drain well and blot dry with paper towels before curing.) Cover the top and sides of the salmon with the remaining cure. Cover with plastic wrap and refrigerate for 1 to 4 hours. Rinse the cure off the salmon under cold running water, then blot dry with paper towels. Using the indirect grilling method, smoke the salmon with cherrywood chunks or chips (applewood can be substituted) until cooked through, about 20 to 25 minutes.
