As promised, here you find the recipes from my cooking demonstration. I had to hurry to get the recipes ready as promised, so please excuse that there are not photos. I will add more recipes, more information about the ingredients, where you can buy the food items, etc.
A fast and easy recipe to impress your guests, serve them on a platter with tooth-picks or on small slices of bread.
Depending on if you like to grill or to cook, You can adapt that recipe to the grill very easy.
One of my favorite foods is grilled shrimps. I will talk about the difference at the end of the page.
On the cooking demonstration I used peeled shrimp as it would have been difficult to eat them for you if you had to peel them. Please note that the shrimp taste better if you cook them with the shells on. If you have guests, you should, however, serve them peeled as they are easier to eat.
Again, cooking is not a science, but an art. If you see a recipe and you do not have all ingredients or there are some, you do not like, adapt the recipe to your wants or needs. YOU are the boss and select the ingredients, NOT the cook-book author.
- 1 pound of large peeled and divined shrimp (or with the shell for grilling). I recommend to use wild-caught shrimp from the Gulf of Mexico, support whenever possible the local farmers or fishermen. Avoid farm-raised shrimp, whenever possible, especially those imported from Asia.
- oil - I prefer bladder-pressed coconut oil as it is very healthy and can be used at high heat. this coconut oil does not have, like the virgin coconut oil a light taste of coconut, it is very neutral. I would not use virgin olive oil as it is not good to use with high heat. Butter is a good substitute for coconut oil if you prefer the taste.
- diced tomato in a can
- tomato paste
- Italian or Provance herb mix, or if you have, used fresh herbs, like rosemary and thyme, oregano, etc.
- garlic - red pepper flakes - ground black pepper - salt
- Peel the garlic and cut it in half and take the green inner part out, it tastes bitter. Either use a garlic press or
- cut it with the knife into small pieces.
- Clean the shrimp.
- Cut bread into slices and cut the slices into small pieces just a little bit larger than the shrimp.
- Take a small non-stick or stainless steel pan and heat the tomatoes with the herbs, garlic, pepper, and salt. Thicken it with tomato paste.
- Put some olive oil on the bread and also the cooked tomato/herb solution just to cover it slightly. You will add the shrimp later.
- Put the bread slices with the tomatoes on a baking sheet in the oven, preheated to 275 degrees.
- Use a large non-stick sauce pan and preheat it with the oil and the garlic. (As I told you before, be flexible. If you do not have or you do not want coconut oil, use vegetable oil or butter instead.
- When the oil gets hot add shrimp and herbs.
- Wait a couple of minutes. It does not take long. DO NOT OVERCOOK. If one side turns pink, turn the shrimp and cook the other side.
- Put one shrimp each on the baked bread slices.
- If you do not like any of the ingredients, or you do not have one, substitute it with something similar. Be CREATIVE.
What is to be done differently when cooking the shrimp on a grill?
Actually, a similar recipe for grilled shrimp, paired with Shiraz wine (Whyndham Estate Shiraz Bin 555) brought me a free trip to Australia in 2001. I was winning the semi-finals in New York and that gave me the free trip to Australia to the finals. I did not win there, but this was one of the greatest trips of my life, although I really did not enjoy the long flight.
- Use really large shrimp in the shells or put several shrimp on a skewer on high heat. Oil the shrimp before slightly. Does not take long, turn and cook the other side. The larger shrimp and the grill taste make these a perfect pairing with a heavy red wine, like Shiraz, Cabernet, or Merlot.
© 2010 by Christian Bellingrath. All rights reserved.