Mastering the Grill, The Owner's Manual for Outdoor Cooking, by Andrew Schloss and David Joachim, presents refined grilling recipes, including Grilled Polenta with Mediterranean Vegetable Compote, and Szechwan Shrimp with Grilled Mango Chutney and Sesame Szechwan Salt.
Makes 4 servings
The floral, lightly peppery scent of Szechwan pepper is a natural with tropical fruit. In this recipe, a Szechwan rub seasons quickly grilled shrimp that are served topped with a grilled fresh mango sauce. The vibrant colors (coral pink shrimp, sunset orange mango), disparate temperatures and textures (a pop of hot shrimp, a slurp of chilled sauce), and flavor (floral spice meets peppered fruit) are enough to cause swooning.
1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Toss the shrimp with the sesame oil in a bowl until coated. Spread the shrimp out on a sheet of foil and season with the Sesame Szechwan Salt.
3. Grill the shrimp on the oiled screen, with the grill covered, 1 to 2 minutes per side, until firm and slightly browned.
4. Serve with the Grilled Mango Chutney as a dip.
This page created June 2007
Copyright © 1994-2017,