Bbq Shrimp With Grilled Vegetable Slaw And "roasted Potat
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Shanghai | Cklive17, Pdate | 1 | Servings |
INGREDIENTS
| 2 | T | Chopped garlic |
| 2 | T | Chopped ginger |
| 2 | Serrano chiles, de-stemmed | |
| minced | ||
| 2 | Tablespoons, rinsed | |
| fermented | ||
| black beans | ||
| 2 | Red onions, rough chopped | |
| 1 | T | Sambal |
| 2 | c | Chopped fresh tomatoes, 3 |
| medium tomatoes | ||
| or drained whole | ||
| roma tomatoes | ||
| 1/4 | c | Rice wine vinegar |
| 1/2 | c | Sweet soy, kechap manis or |
| 1/4 cup soy with | ||
| 1/4 cup sugar | ||
| Canola oil to cook | ||
| Salt and black pepper to | ||
| taste | ||
| 1 | Eggplant, sliced 1/4-inch | |
| 1 | Zucchini, sliced lengthwise | |
| 1/4-inch | ||
| 1 | Red onion, sliced 1/4-inch | |
| 1 | Carrot, peeled sliced | |
| lengthwise | ||
| 1/4-inch | ||
| 1/4 | c | Olive oil |
| 2 | Lemons, Juice of | |
| Salt and black pepper to | ||
| taste | ||
| 2 | lb | Red bliss potatoes, washed |
| and cut in | ||
| half | ||
| 1 | T | Minced garlic |
| 1/4 | c | Extra virgin olive oil |
| 6 | Scallions, sliced 1/8-inch | |
| Salt and black pepper to | ||
| taste |
INSTRUCTIONS
In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill. 12 large shrimp, de-veined, peeled with tail on Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes. GRILLED VEGETABLE SLAW: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season. "ROASTED POTATOES": In a large bowl, toss everything together. Wrap in a double thick foil ?papillote.? Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning. PLATING On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve. Drink Suggestions: Shanghai Beer Yield: 4 servings Converted by MC_Buster. Per serving: 1489 Calories (kcal); 112g Total Fat; (62% calories from fat); 21g Protein; 130g Carbohydrate; 0mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 1/2 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9346 Converted by MM_Buster v2.0n.
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3648
Calories From Fat: 1817
Total Fat: 203.2g
Cholesterol: 666.6mg
Sodium: 4591.6mg
Potassium: 8013.6mg
Carbohydrates: 258.7g
Fiber: 54.4g
Sugar: 51.4g
Protein: 238g