The original recipe came from Bayona Restaurant in New Orleans and was published in a recipe column in our newspaper. After reading it I decided that I would change it so it was fewer steps/less trouble. I've served this several times and it ALWAYS disappears!
Provided by Sheila Jones
Categories Seafood Appetizers
Time 1h
Number Of Ingredients 18
Steps:
- 1. Combine "Shrimp" ingredients - olive oil, 1 1/2 tsp ground coriander, 1 tsp salt, chili powder, red pepper in a large zip lock bag. I use the 1/2 gallon "standing" Glad bag.
- 2. Add shrimp to bag, mix well, and refrigerate.
- 3. Have ready a large size grill pan designed to keep contents (like vegetables or small seafood)from falling into the grill.
- 4. For the sauce, place chopped shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan, heat to a simmer over medium heat. Cook until liquid is reduced to about 6 tbs - about 30 - 40 minutes. It does not stick, but stir occasionally.
- 5. Using a Whisk, whisk in softened butter by the spoonful until sauce is emulsified and creamy. This is like a beurre blanc sauce.
- 6. Stir in cilantro and remaining salt and pepper. Keep warm
- 7. Prepare grill for high heat. Place grill pan containing the loose shrimp over grill. Continue to turn the shrimp with grill spatula frequently until cooked through and then put on/in a serving dish
- 8. Drizzle some of the sauce over the shrimp and put the remaining sauce in a matching dish for dipping. Put toothpicks or serving picks next to shrimp.
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