Chef Andys flame-grilled Kauai shrimp
Flame-grilled Hawaiian ginger-lime marinated Kauai shrimp.
Yield: 4 servings
|2 lbs||kauai shrimp (thawed)|
|2||large shallots (peeled and chopped)|
|2 tbsp||fresh Hawaiian yellow ginger root (peeled and chopped)|
|2 tbsp||fresh peeled garlic|
|3/4 cup||quality soy sauce|
|1/2 up||fresh squeezed lime juice|
|2 tbsp||light brown sugar|
|1/4 cup||chopped green onion|
|1/4 cup||peanut oil|
|1/4 cup||fresh ground black pepper|
- Leave shells on the shrimp and split shrimp down the back (do not cut all the way through) devein and rinse shrimp, pat dry and place in a bowl or large Ziploc bag.
- Place shallots, garlic, soy sauce, lime juice, and sugar in a blender and blend until smooth. Add green onion (save a few for garnishing) and oil and blend until combined, add black pepper to taste. Pour the marinade over shrimp and let marinate at room temperature for 20-30 minutes.
- Preheat char griller on high. Remove shrimp from marinade and grill for 1.5 – 2 minutes each side. The sugar will help shrimp caramelize just don’t burn them.
- Sprinkle with green onions and serve with lime wedges or place on a salad or fried rice.