BBQ Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes"

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  • Level: Easy
  • Yield: 4 servings
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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

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

Salt and black pepper to taste

Grilled Vegetable Slaw:

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

"Roasted Potatoes":

2 pounds red bliss potatoes, washed and cut in half

1 tablespoon minced garlic

1/4 cup extra virgin olive oil

6 scallions, each sliced 1/8-inch

Salt and black pepper to taste


  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5. Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve. 

Cook’s Note

Drink Suggestions: Shanghai Beer