Hot and Hip Grilling Secrets: A Fresh Look at Cooking with Fire by Bonnie Matthews

Author:Bonnie Matthews [Matthews, Bonnie]
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2015-06-08T23:00:00+00:00

Garlicky Shrimp with Smoked Paprika and Peas

Makes 3-4 servings.

1 lb of medium or large shrimp, shelled and deveined

2–3 teaspoons extra virgin olive oil

½–¾ teaspoon smoked paprika

1 pinch of saffron

6–8 large garlic cloves, smashed and minced

1 teaspoon ketchup

¼ cup onion, diced fine

1½ teaspoons butter or ghee

2–3 tablespoons water

½ cup frozen peas, thawed slightly or fresh peas

a few sprigs of fresh parsley, chopped

squeeze of fresh lemon

dash or 2 of fresh cracked pepper

Option: serve over noodles

Preheat gas grill on high with lid closed; or if using charcoal grill, prepare for direct heat cooking over hot charcoal.

While the grill is heating up, devein shrimp, rinse, and pat dry. Place in a bowl with smoked paprika, saffron, garlic, ketchup, and a dash or two of salt and pepper.

Place an oven-safe or cast iron skillet directly on the grill grate. Heat up about 2 tablespoons of oil. Once skillet and oil are hot, add in onion and shrimp. Stir rapidly and continue to cook for about 2 minutes. Add in butter, spices, ketchup, and a little water. Add in peas and stir until shrimp are opaque and firm, and the onions are tender and translucent. Continue to cook a minute or 2 more and remove from heat. Finish with fresh squeezed lemon. Add parsley and serve as is or over noodles of your choice.

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