Barbecue Spiced Shrimp With Tomato Salsa |
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Prep Time: 21 Minutes Cook Time: 4 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A Bobby Flay recipe that is oh-so good!! I was hesitant while making the seasoning - which included pure ancho chile powder, smoked paprika, cumin and brown sugar! However, this being a Bobby Flay recipe = those big, bold Southwestern flavors, I just made the seasoning mix and I made enough to use with beef tenderloin, some sort of pork dish and of course, all kinds of seafood. :). From Pairing of the Day, July 2009 and Recipe o the Day, June 2009 - July 4th Burger Bash, Published July 2009. Food &Wine Magazine. WINE: Shrimp dishes tend to go best with white wines, but the potent spices in this dish are more suited to red - so split the difference with a nice & full bodied rosé from California or South America. ;) Ingredients:
1/3 cup packed basil leaves, plus extra leaves for garnish |
1/3 cup extra-virgin olive oil |
kosher salt |
fresh ground black pepper |
2 1/4 teaspoons sweet smoked paprika |
1 1/2 teaspoons pure dried ancho chile powder |
1 1/2 teaspoons light brown sugar |
1/2 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/8 teaspoon cayenne pepper |
24 jumbo shrimp, shelled and deveined |
2 tablespoons canola oil |
3 large yellow heirloom tomatoes, sliced 1/4 inch thick (1 1/2 pounds) |
1 small red onion, halved and thinly sliced |
Directions:
1. In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth; season the oil with salt and black pepper.
2. Light a grill or preheat a grill pan.
3. In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. Brush the shrimp with the canola oil and season all over with the spice mixture.
5. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
6. Arrange the tomato and onion slices on a platter and drizzle with the basil oil.
7. Top with the shrimp, garnish with the remaining basil leaves and serve.
8. *The basil oil can be refrigerated overnight. Bring to room temperature before serving.* .
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