Shows
In the Kitchen
Recipe courtesy of Edison Mays Jr.
Recipe courtesy of Edison Mays Jr.
Show:
Party Starters
Grilled Shrimp on Taro Chip
- Level: Intermediate
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 40 to 44 pieces
Share This Recipe
- Level: Intermediate
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 40 to 44 pieces
Ingredients
Shrimp:
3 to 4 finely minced garlic cloves
1/2 cup extra-virgin olive oil
Salt
Fresh cracked black pepper
2/3 cup minced green onions
1/2 to 3/4 cup white wine
1 tablespoon lime juice
2 pounds (21/25 count per pound) tiger shrimp, peled and divined
Skewers, soaked in water for 30 minutes
Taro chips:
1 to 2 peeled taro root (2 inches in diameter)
3 cups vegetable oil
Salsa:
2 1/4 cups small dice tomatoes
2 cups small dice avocado
1/4 cup chopped cilantro leaves
1 tablespoon lemon juice
Directions
- For Shrimp: Preheat a grill to high.
- In a large bowl, combine garlic, olive oil, salt, pepper, green onions, white wine, and lime juice to make a marinade. Place shrimp in the marinade and marinate for 10 to 15 minutes.
- Remove shrimp from marinade and thread onto skewers. See Cook's Note*
- Place shrimp on a hot grill for 1 1/2 to 2 minutes on each side, or until they turn pink. Do not overcook. Remove from the grill and remove the shrimp from the skewers.
- For Taro chip: Place a 10-inch straight-sided saute pan over medium high heat. Add the oil and heat until it reaches a temperature of 350 degrees F. Slice taro root thinly, a little thicker than a potato chip. It is easiest to do this on a mandoline. Once oil is up to temperature, fry the sliced taro root until lightly golden brown, about 2 minutes. Drain on a paper towel, salt, and set them side.
- For Salsa: Combine tomatoes, avocado, cilantro, and lemon juice in a bowl. Gently fold together. Season, to taste, with salt and pepper.
- To assemble, place 1 shrimp on top of a taro chip and garnish with 1/4 teaspoon of salsa. Arrange on a platter.
Cook’s Note
When stringing the shrimp on skewers, we advise not to crowd the shrimp too close together because they will not cook evenly.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Michael Ruhlman
Grilled Marinated Flank Steak
9m
Easy
CLASS
PREMIUM
Larisa Alvarez
Grilled Shrimp Pizza
29m
Easy
CLASS
PREMIUM
Megan Mitchell
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
21m
Easy
CLASS
PREMIUM
Amanda Freitag
Shrimp Cocktail
23m
Easy
CLASS
Take a Class on
Food Network Kitchen
Michael Symon
Grilled Shrimp with "Ranchovy" Salad
27m
Easy
CLASS
Claire Thomas
Spicy Grilled Shrimp with Cucumber Cilantro Rice
31m
Easy
CLASS
