Recipe courtesy of Edison Mays Jr.
Grilled Shrimp on Taro Chip
- 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.
