Sunday, June 9, 2013

Bobby Flay's Grilled Shrimp with Smoked Chile Butter

I've never actually made this recipe myself, but my sis Elaine has on a couple occasions when she and Dan were over at our place. The recipe comes from Bobby Flay's Mesa Grill Cookbook without any revision (except for skewering more than 2 shrimp per skewer, and not brushing the shrimp first with canola oil). I have to say it's incredibly delicious and surprisingly easy to put together. The basting sauce, a compound butter with smoked chile butter with olive oil, shallots, garlic, canned chipotles, and lime juice, is so simple and so delicious. Bobby Flay pairs this with a tomatillo salsa, but I think it tastes great as is. 

Ingredients:

1 1/2 lbs. medium-large shrimp, shelled and deveined (leave tails on)

Smoked Chile Butter:
1 tbsp. olive oil
3 cloves garlic, chopped
1 small shallot, chopped
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature
2 canned chipotle chiles in adobo sauce
Juice of 1 lime
Kosher salt and freshly ground black pepper

1. Clean shrimp and pat dry with paper towels. Skewer about 5 shrimp per skewer, place on a plate, cover and refrigerate until ready to use.

For the Chile Butter: 

1. Heat olive oil in a small saute pan over medium heat. Add the garlic and shallot & cook until soft. Remove from heat and let cool slightly.

2. Put butter in a food processor and add the garlic-shallot mixture, chipotles, and lime juice. Season with salt and pepper and process until smooth. Scrape into a bowl. This mixture can be made up to 2 days in advance (keep refrigerated).

For the Shrimp:

1. Heat a griddle or grill until quite hot (if using a griddle, spray first with a non-stick veggie spray like Pam before heating). 

2. Melt the chile-butter (you can do this in a microwave by heating on high for about 15-20 seconds). Brush one side of the shrimp generously with the chile butter and place them (basted side down) on the griddle or grill. 

3. In the meantime, brush the top side of the shrimp with chile butter. After 1-2 minutes, turn the shrimp over and continue cooking another 1-2 minutes until the shrimp is cooked through. 



Unfortunately, the pics I took of the finished dish (Elaine made these on Memorial weekend) didn't get saved properly via Adobe Bridge, so you'll just have to imagine how good they looked. 





Skewer shrimp onto bamboo skewers. Baste one side of the shrimp with some of the melted chili butter.


Place shrimp, basted side down on a hot griddle (sprayed with cooking spray first to prevent sticking) or on a grill. Meanwhile baste the other side with the chile butter.

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