Grilled Spicy Shrimp with Lime

Dave DeWitt Leave a Comment

Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne

Ingredients

Shrimp

1/2 cup chopped yellow onion

1 jalapeño, stemmed, seeded, chopped

3 tablespoons white wine vinegar

2 tablespoons soy sauce

2 tablespoons canola oil

1/2 teaspoon Krista’s Jamaican Hot Sauce (or your favorite hot sauce)

1/2 teaspoon ground allspice

1/4 teaspoon granulated garlic

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon nutmeg

40 large (21/25) shrimp (about 2 pounds), shells on, deveined

2 limes, cut into quarters for serving

Instructions

In a food processor or blender, combine the onion, jalapeño, vinegar, soy sauce, oil, hot sauce, allspice, garlic, cinnamon, salt, pepper, and nutmeg. Process until smooth.

Put the shrimp in a large re-sealable plastic bag. Pour in the marinade, press out the air, and seal the bag. Shake to coat. Transfer the bag to a large bowl and refrigerate for 1 to 2 hours.

Preheat a charcoal or gas grill to 375 degrees F. Make sure the grill rack is clean, and oil it thoroughly with nonstick cooking spray.

Remove the shrimp from the bag, discard the marinade, and thread the shrimp lengthwise on skewers.

Transfer the shrimp to the prepared grill rack and grill over direct heat, turning skewers only once, until the shrimp are firm to the touch, pink all over, and just opaque, 3 to 4 minutes total.

To serve, transfer to a warm serving platter, squeeze a little fresh lime juice over the shrimp, and serve immediately.

"Facing Heaven" Substitute

system Chile Varieties Leave a Comment

Q:  Hi Dave,Is there any easily available equivalent to the "facing heaven” chiles mentioned in Fuchsia Dunlop’s Sichuan cookbook?—Harvey  A:  Hello Harvey:Substitute piquins for "facing heaven" chiles.–Dave

Tangy Chicken and Peanuts (Gong Bao Chicken)

Dave DeWitt Recipes Leave a Comment

‘This is an immensely popular dish that you can find in nearly every restaurant or home .Because this is a stir-fry and must be cooked quickly, do all your chopping and measuring before starting to cook.’

Ingredients

Soy Sauce, Japenese chiles, Sichaun peppercorns,peanuts.Chicken breasts, Garlic.

Instructions

The Chile Cuisine of India, Part 1

Fiery Foods Manager India Leave a Comment

By Dave DeWitt    Cultivation, History, and Culinary Use       Recipes: Mango and Coconut Chile Chutney Madras Fried Chile Fritters (Molagai Bajii) Moghul Chicken Dilruba Jungli Mans   Indian Chile Vendors, ca. 1880 India is one of the largest producers of chile peppers in the world. The Times of India Directory and Yearbook for 1983 listed total acreage at …