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Latin Quarter Shrimp Kebabs |
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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 Latin Quarter Shrimp Kebabs recipe on the web!!GREECE / FRANCE Special Equipment: 4 long metal skewers The prettiest kebabs I’ve ever seen were prepared on the Rue de la Huchette in the Latin Quarter of Paris. This warren of narrow streets-one of the oldest neighborhoods in Paris-is home to dozens of Greek restaurants, each one vying to outdo the next with the drama of its shish kebabs. Everything is fair game for a skewer-lamb, beef, tightly coiled merguez (Moroccan sausage), seafoods ranging from oval, bright orange salmon steaks to jumbo prawns with their heads still attached. The kebabs are composed with the precision of a Swiss watchmaker and a painterly eye to form and color. Subtle variations distinguish the kebabs of one establishment from another. The following kebabs feature an aromatic rub of oregano, thyme, and rosemary. You’re not actually meant to eat the grilled lemon but it sure imparts a great flavor. FOR THE SPICE MIXTURE: _ tbs salt, coarse (kosher or sea) _ tsp white peppers, freshly ground _ tsp oregano, dried _ tsp rosemary, dried _ tsp thyme, dried FOR THE KEBABS: __ shrimp, jumbo, or spot prawns, ideally with the head attached, shells left on but deveined _ onions, medium, peeled _ green bell pepper, large, stemmed, seeded and quartered lengthwise _ lemon, cut into 8 wedges __ cherry tomatoes, large _ tbs olive oil, extra-virgin, or as needed for brushing 1. Combine the ingredients for the spice mixture in a bowl, crumbling the rosemary between your fingers. Set aside. 2. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Cut each onion into 4 wedges and cut each wedge crosswise in half. Cut each pepper quarter crosswise into 4 equal pieces. 3. Preheat the grill to high. 4. Arrange the ingredients for the kebabs on a cutting board. Here’s a sequence I like (but feel free to follow any you desire): a lemon wedge (cut edge toward you), a piece of bell pepper, a piece of onion, a shrimp (underside facing you) with a cherry tomato placed in the hollow space formed by the curve, another piece of pepper and onion, another shrimp with a tomato, more pepper and onion, another shrimp with a tomato, more pepper and onion, and, finally, another lemon wedge (cut edge away from you). Run a skewer through these ingredients to make an attractive kebab, then thread the remaining kebabs the same way (see Note). 5. When ready to cook, brush the kebabs on both sides with oil and sprinkle with the spice mixture. Arrange the kebabs on the hot grate and grill until the shrimp flesh is firm and pink and the tomatoes and onions are lightly charred, 3 to 6 minutes per side. Brush the kebabs once or twice with additional oil and season liberally with the spice mixture as they cook. 6. Protecting your hands with pita bread, unskewer the kebabs onto serving plates. Serves 4 Note: The kebabs may be prepared up to 6 hours ahead of time. Refrigerate, loosely covered with plastic wrap. 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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