Grilled Shrimp with Coriander Dipping Sauce
By
Sheila Jones
@Pita6
1
★★★★★ 1 vote5
Ingredients
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THE SHRIMP
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4 Tbspolive oil, extra virgin
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1 1/2 tspground coriander
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1 tspsea salt
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1/2 tspchili powder
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1/2 tspground red pepper
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3 lblarge or medium shrimp, peeled and deveined-tail on, rinsed,drained & blotted
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THE DIPPING SAUCE
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2 largeshallots - finely chopped
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1 cwhite wine
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1 tsporange zest
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1/2 corange juice
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4 Tbspred wine (or sherry wine) vinegar
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1 tspground coriander
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10 Tbspbutter-softened
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4 Tbspcilantro-dried
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1/2 tspsea salt
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-freshly ground pepper to taste
How to Make Grilled Shrimp with Coriander Dipping Sauce
- Combine "Shrimp" ingredients - olive oil, 1 1/2 tsp ground coriander, 1 tsp salt, chili powder, red pepper in a large zip lock bag. I use the 1/2 gallon "standing" Glad bag.
- Add shrimp to bag, mix well, and refrigerate.
- Have ready a large size grill pan designed to keep contents (like vegetables or small seafood)from falling into the grill.
- For the sauce, place chopped shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan, heat to a simmer over medium heat. Cook until liquid is reduced to about 6 tbs - about 30 - 40 minutes. It does not stick, but stir occasionally.
- Using a Whisk, whisk in softened butter by the spoonful until sauce is emulsified and creamy. This is like a beurre blanc sauce.
- Stir in cilantro and remaining salt and pepper. Keep warm
- Prepare grill for high heat. Place grill pan containing the loose shrimp over grill. Continue to turn the shrimp with grill spatula frequently until cooked through and then put on/in a serving dish
- Drizzle some of the sauce over the shrimp and put the remaining sauce in a matching dish for dipping. Put toothpicks or serving picks next to shrimp.