Shrimp on the Ken

It’s not quite hot enough yet, but I am dreaming of bbqed shrimp. Two very good ways, here, and a fresh coriander chutney that becomes a fresh cilantro chutney if you’re serving it with the chipotle version. And a little guacamole on the side is perfect.  


Chipotle Marinated Shrimp

1/2 cup olive oil
1/4 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons minced chipotle chiles in adobo
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached

In a mixing bowl, mix together olive oil, cilantro, lime juice, chipotles, garlic, salt, and black pepper. Pour marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours or up to 24 hours. If you want to marinate longer, leave out the lime juice, adding it 2 hours before you’ll cook the shrimp. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. (Or don’t bother with skewers, just grill them on a foil-lined cookie sheet under a high broiler for 2-3 minutes, or pan-fry them.)
 

Curry Marinated Shrimp

1/2 cup oil
1/2 cup chopped fresh coriander
2 tablespoons medium curry paste
1/2 t turmeric
3 cloves garlic, minced
1” ginger, grated
2 teaspoons celtic sea salt
1 teaspoon freshly-ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
juice of 2 lemons or limes

In a mixing bowl, mix together oil, cilantro, curry, garlic, salt, and black pepper. Pour marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for up to 24 hours. 2 hours before you’ll cook the shrimp, add the lemon juice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Grill over direct heat, about two minutes. (Or just throw them onto a foil-lined cookie sheet and broil them, for two to three minutes.)
 

Fresh Coriander Chutney

1 bunch fresh coriander leaves
2 limes, peel grated and juiced
1 jalapeño, halved and deseeded
1 clove garlic, peeled
1 T Greek yoghurt
1/2 t golden caster sugar
salt and freshly milled black pepper
 
Whirl all ingredients in a blender, adding a little water if you like it a bit thinner, and let sit for two hours to develop flavours.
 

Sara's ginger ice-cream

Looking at 123oleary's blog on writers' sheds today reminded me of what you should eat in them: her beautiful ginger ice cream. Reproduced here in her own words.

"It's hardly a recipe:  a pint of whipping cream, 2 eggs, some sugar (around 1/4 cup, I think) and a couple of big spoonfuls of ginger in syrup in the blender or processor.  Zoom like hell, put in a metal bowl and stuff in freezer.  Bugger off for six hours, buy things you shouldn't, come home and enjoy."

Follow to the letter, you will be happy and won't even need a shed.
(and here's the lovely Little Houses post...)
123oleary.blogspot.com/2011/05/little-houses.html?spref=tw