Seeking the South by Rob Newton

Author:Rob Newton
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2019-09-30T16:00:00+00:00

In a medium mixing bowl, combine the shrimp, oil, basil, 1 teaspoon of the salt, and the pepper. Mix well and allow to marinate for up to 2 hours in the refrigerator.

In a medium saucepan over medium heat, combine the sugarcane syrup, Creole mustard, Dijon mustard, horseradish, shallot, garlic, cayenne, and remaining ½ teaspoon salt. Watching closely, bring to a boil and allow to boil for 1 minute. Remove from the heat, stir in the vinegar, and set aside to cool.

Set about ¼ cup of the sauce aside in a small bowl. Pour the remaining sauce into a serving bowl with a spoon and set aside until serving.

Preheat your grill according to instructions to medium. Use a canola oil–soaked paper towel to clean the grates. Grill the shrimp for 3 minutes on one side, then flip and grill for another 3 minutes on the other side, until cooked through. In the last 30 seconds of cooking, using a pastry brush, liberally and quickly glaze the shrimp with the reserved ¼ cup sugarcane sauce. The grill may flare up a little from the sugars and that’s okay.

As soon as all shrimp are brushed, transfer to a serving platter. Place the serving bowl of sauce in the middle. Garnish with basil and serve immediately with lemon wedges on the side.

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