Bbq Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes"

4 servings
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 2 serrano chiles, de-stemmed, minced
  • 2 tablespoons, rinsed fermented black beans
  • 2 medium red onions, rough chopped
  • 1 tablespoon sambal
  • 2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
  • 1/4 cup rice wine vinegar
  • 1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
  • Canola oil to cook
  • Salt and black pepper to taste
  • 1 medium eggplant, sliced 1/4-inch
  • 1 large zucchini, sliced lengthwise, 1/4-inch
  • 1 large red onion, sliced 1/4-inch
  • 1 large carrot, peeled, sliced lengthwise, 1/4-inch
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • Salt and black pepper to taste
  • 2 pounds red bliss potatoes, washed and cut in half
  • 1 tablespoon minced garlic
  • 1/4 cup extra virgin olive oil
  • 6 each scallions, sliced 1/8-inch
  • Salt and black pepper to taste
  • In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.

  • 12 large shrimp, de-veined, peeled with tail on

  • Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes. For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season. For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil "papillote." Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning. PLATING On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve. Drink Suggestions: Shanghai Beer

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