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  • Bbq Shrimp With Grilled Vegetable Slaw And "Roasted Potatoes"

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    Bbq Shrimp With Grilled Vegetable Slaw And "Roasted Potatoes"
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. minced garlic
    • 2 Tbsp. minced ginger
    • 2 x serrano chiles de-stemmed, chopped
    • 2 Tbsp. rinsed fermented black beans
    • 2 med red onions roughly minced
    • 1 Tbsp. sambal
    • 2 c. minced fresh tomatoes or possibly liquid removed whole Roma tomatoes
    • 1/4 c. rice wine vinegar
    • 1/2 c. sweet soy (kechap manis) (or possibly 1/4 c. soy with 1/4 c. sugar) Canola oil for cooking Salt to taste Freshly-grnd black pepper to taste
    • 12 lrg shrimp peeled, deveined, with tail left on
    • 1 med eggplant sliced 1/4" thick
    • 1 lrg zucchini cut lengthwise into 1/4" thick slices
    • 1 lrg red onion sliced 1/4" thick
    • 1 lrg carrot peeled, sliced lengthwise 1/4" thick
    • 1/4 c. extra virgin olive oil Juice of 2 lemons Salt to taste Freshly-grnd black pepper to taste
    • 2 lb red bliss potatoes washed, halved
    • 1 Tbsp. chopped garlic
    • 1/4 c. extra-virgin extra virgin olive oil
    • 6 x scallions sliced 1/8" thick Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. In a skillet coated with oil, saute/fry the garlic, ginger, chile, fermented beans and onions till brown, about 8 min. Add in the sambal and tomatoes and stir. Deglaze with vinegar and add in the soy. Simmer on very low heat for 15 min. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.
    2. Prepare a medium-warm 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 min.
    3. For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the extra virgin olive oil and season. Place the vegetables on a warm, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice and season.
    4. 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 min. Check for doneness and seasoning.
    5. For Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.
    6. This recipe yields 4 servings.
    7. Drink Suggestion: Shanghai Beer

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