Kathy Casey's Coriander & Citrus Grilled Shrimp
Published: 06/15/2010 by Kathy Casey
Makes 32-40 grilled shrimp (serves about 8 -10)
* 1 Tbsp. coriander seed
* 1 Tbsp. minced shallots
* 2 tsp. finely minced fresh garlic
* 2 Tbsp. minced orange zest
* 1 Tbsp. fresh lime juice
* 1 Tbsp. undiluted orange juice concentrate
* Pinch of red pepper flakes
* 1 Tbsp. Dijon mustard
* 1/2 cup olive oil
* 2 1/2 tsp. kosher salt
* 1/2 tsp. black pepper
* 2 lbs. large raw shrimp (32 to 40)
Heat coriander seeds in a small sauté pan with no oil over high heat until just fragrant, moving seeds around so they do not get too toasty. You are going for lightly toasted, with no browning. Immediately remove seeds from pan into a plate to cool.
Once seeds are cool, crush them well in a mortar and pestle, or place between two pieces of plastic wrap and bang them with a meat mallet or heavy pan until they are crushed into tiny pieces.
Transfer crushed coriander seed to a large bowl and whisk in remaining ingredients, except the shrimp. Peel, and devein the shrimp. Add shrimp to the marinade (be sure they are drained well) and toss to coat. Cover and refrigerate; marinate for at least 4 hours or overnight.
Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Using metal skewers or bamboo skewers that have been soaked in water for at least 1 hour, skewer the marinated shrimp loosely spaced apart. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.
Remove shrimp from skewers and serve on a platter. Serve hot or cold.
Chef’s Note: If you don’t want to fire up the grill, the shrimp can be roasted instead. Preheat an oven to 475 degrees F. Lightly oil a baking sheet or spray with vegetable-oil cooking spray. Lay the shrimp on the baking sheet, spacing the shrimp apart, not touching. Roast the shrimp for about 5 minutes, or until just cooked through and pink.
Recipe © 2010 Kathy Casey Food Studios®
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