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Grilled Shrimp With Taratoor |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Grilled Shrimp With Taratoor recipe on the web!!LEBANON Advance Preparation: 30 minutes for marinating the shrimp Special Equipment: About 40 short bamboo skewers, soaked for 1 hour in cold water to cover and drained This is another favorite grilled shrimp dish around my house. It’s quick, easy, and wonderfully exotic. What sets the recipe apart is the dipping sauce that accompanies the lightly marinated shrimp. Taratoor is a creamy, nutty, lemony white sauce made from sesame paste and lemon. Tahini (sesame paste) is widely available at Middle Eastern markets, natural food stores, and in many supermarkets. For a pretty presentation, arrange the shrimp on a platter, cut side up, and spoon the sauce on top. In this case, I’d sprinkle the shrimp with a little chopped parsley. FOR THE SHRIMP: _ 1/2 lb shrimp, jumbo, in their shells _ tbs olive oil _ tbs lemon juice, fresh _ clove garlic, minced Salt and freshly ground black pepper, to taste FOR THE TARATOOR: ___ c tahini _ clove garlic, minced ___ c lemon juice, fresh, or more to taste _ tbs parsley, minced fresh Italian (flat-leaf) _ to 5 tbs water, warm Salt and freshly ground white pepper, to taste Pita bread, for serving 1. Cut each shrimp in half lengthwise, starting at the underside and cutting to but not through the top shell. Fold the shrimp open and devein, then rinse under cold running water. Drain and blot dry with paper towels. Place the shrimp in a nonreactive baking dish and sprinkle with the oil, lemon juice, garlic, and salt and pepper. Cover and let marinate, in the refrigerator, for 30 minutes, turning occasionally. 2. Preheat the grill to high. 3. While the shrimp marinate, prepare the taratoor. Combine the tahini, garlic, 1/2 cup lemon juice, and parsley in a small bowl and whisk to mix, then whisk in enough warm water to obtain a pourable sauce. Taste for seasoning, adding lemon juice and salt and pepper as necessary; the sauce should be highly seasoned. Transfer the sauce to 4 ramekins, dividing evenly, and set aside until serving time. 4. Remove the shrimp from the baking dish, reserving any marinade. Lay each shrimp flat and pin open crosswise with 2 skewers, one each, top and bottom. 5. When ready to cook, oil the grill grate. Arrange the shrimp, cut side down, on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush once or twice with any reserved marinade while cooking. 6. Protecting your hands with a pita bread, unskewer the shrimp onto serving plates or a platter and serve accompanied by the taratoor for dipping. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Spiny Lobster With Basil Butter Spiny Lobster With Creole Sauce South African Grilled Rock Lobster Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc Grilled Soft-Shell Crabs With Spicy Tartar Sauce Honey Sesame Shrimp "On The Barbie" Prawns With Ketjap Butter Salt and Pepper Grilled Shrimp Shrimp With Bahian Peanut Sauce Balinese Prawn Sates / Sate' Udang Grilled Shrimp With Taratoor Tandoori Prawns Flaming Prawn Plantation Shrimp Emeril Lagasse's New Orleans-Style Barbecued Shrimp Penganese Grilled Shrimp With Painfully Hot Salsa Gulf Coast Shrimp Latin Quarter Shrimp Kebabs Scallop Kebabs With Pancetta, Lemon and Basil Grilled Clams With Colombo Butter Grilled Mussels / Eclade Bahamian Grilled Conch Oysters With Horseradish Cream Grilled Octopus / Khtapothi Sti Skhara Grilled Squid Durban Fernando's Grilled Cuttlefish With Macanese "Salsa" |
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