BBQ SHRIMP WITH GRILLED VEGETABLE SLAW AND "ROASTED POTATOES"

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BBQ Shrimp with Grilled Vegetable Slaw and

Provided by Ming Tsai

Categories     main-dish

Yield 4 servings

Number Of Ingredients 24

2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 serrano chiles, de-stemmed, minced
2 tablespoons, rinsed fermented black beans
2 medium red onions, rough chopped
1 tablespoon sambal
2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
1/4 cup rice wine vinegar
1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
Canola oil to cook
12 large shrimp, de-veined, peeled with tail on
Salt and black pepper to taste
1 medium eggplant, sliced 1/4-inch
1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and black pepper to taste
2 pounds red bliss potatoes, washed and cut in half
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
6 scallions, each sliced 1/8-inch
Salt and black pepper to taste

Steps:

  • 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.
  • 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.
  • For the 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.
  • For the 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.

Pheladi Shai
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This dish was a hit at my party.


Shoaib Mehdi
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Loved the grilled vegetable slaw.


Blend ahmeti
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This dish was easy to make and turned out great.


Bobby Shrimpton Music
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The shrimp was overcooked, but the sauce was delicious.


Lorie Waldrup
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This dish was a bit too spicy for me, but still enjoyable.


Qdrt ullah
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Loved the flavors in this dish. The shrimp was cooked perfectly.


Yoyal praja
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This dish was easy to make and turned out great. I'll definitely be making it again.


Jameel Gps
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Overall, I thought this dish was good. The shrimp was cooked well and the sauce was tasty. The roasted potatoes were a bit dry, but the grilled vegetable slaw was delicious.


bonesW
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The shrimp was overcooked and the sauce was bland. I was disappointed with this dish.


Patty Okura
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This dish was a bit too spicy for me, but my husband loved it. He said the shrimp was cooked perfectly and the sauce was delicious.


Paras Kapar
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I made this dish for a party and it was a hit! Everyone loved the shrimp and the roasted potatoes. The grilled vegetable slaw was a nice addition and added some extra flavor.


Obaidul Rohman
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This dish was easy to make and turned out great. The roasted potatoes were crispy on the outside and fluffy on the inside. The shrimp was cooked just right and the sauce was flavorful.


Sm Bokul
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The shrimp was cooked perfectly and the sauce was delicious. I especially liked the grilled vegetable slaw. It was a great way to add some extra flavor and texture to the dish.


Leo Bakunda
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My family loved this dish! The flavors of the BBQ shrimp, grilled vegetables, and roasted potatoes all came together perfectly. I will definitely be making this again.


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