C&RB CLUB RECIPE
Tea Smoked Shrimp with Mint-Ginger Chimichurri
Himalayan Salt Block
Coarse Rock Salt (Ice Cream Salt)
Pickling spice or other spice mix
2 oz. fresh mint
1 oz. fresh ginger, peeled and grated
1 large piece of garlic, peeled and grated
Juice of one lemon
1 tsp. extra virgin olive oil
Salt and pepper
8 peeled and deveined U-12 count shrimp
1 Tbsp. olive oil
1 tin loose tea leaves
For garnish:
2 scallions, frilled and chilled
Red pepper filet julienne
Wood Chips
Procedure:
- Slowly heat the salt block adjusting the oven by 50 degree increments to 450°F.
- While the salt blocks are heating, mix the rock salt with the pickling spice mix and spread the mix over the serving platter to insulate the platted from the hot salt block. The pickling spice will lend a note of spice to the air when the block is set upon it.
- Place the mint, ginger, garlic, lemon juice and olive oil in a food processor or high speed blender and puree.
- Season with salt and pepper.
- Butterfly the shrimp, leaving the tails on, toss with the tablespoon of olive oil, and arrange on a baking sheet with the tails curled upwards. Around the outside edges of the baking sheet, sprinkle the dry tea leaves.
- Cover the baking dish and place on a grill until the tea begins to smoke. Set aside and keep covered, allowing the smoke to permeate the shrimp. Place the shrimp on the hot salt blocks in the oven and allow to cook until done to your liking.
- Transfer the salt block from the oven to the serving platter covered with rock salt and spices. Drizzle the shrimp with the chimichurri, garnish with the scallion and pepper curls. Ignite a piece of wood chip and place on the back of the dish and serve it smoking.
Submitted by Marvin Messenger, Executive Chef, Pelican Marsh Golf Club, Naples, Fla.
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