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Recipe Detail Page
Fire-Roasted Shrimp with Guacamole
Spring 2012
The hot, spicy shrimp contrasts beautifully with the chilled citrus-spiked guacamole.Niman serves this with crispy fried Jerusalem artichoke chips as a garnish by peeling Jerusalem artichokes into long strands and dusting them with flour before frying them in vegetable oil until crisp.
Serves 4
GUACAMOLE
2 avocados roughly chopped
1 jalapeño, deseeded and finely chopped
½ red pepper, deseeded and finely chopped
Handful cilantro leaves and stems, finely chopped
Juice of 1 lemon
Juice of 1 lime
1 tsp (5 mL) sesame oil
1 tsp (5 mL) Chili Honey (recipe follows)
Kosher salt to taste
SHRIMP
1 tsp (5 mL) sesame oil
8 large shrimp, peeled, deveined, tail on
2 tbsp (30 mL) Chili Honey
1 Combine avocado, jalapeño, red pepper, cilantro, lemon juice, lime juice, sesame oil and1 tsp (5 mL) Chili Honey in a bowl and roughly mash together. Season with kosher salt. Chill in the refrigerator until needed.
2 Heat a medium frying pan over high heat. Add sesame oil to hot pan. The pan will be smoking. Immediately add shrimp and sauté with a little kosher salt. When shrimp is halfway cooked, add 2 tbsp (30 mL) Chili Honey and caramelize for 1 minute. Remove from heat.
3 Place a dollop of guacamole on a small serving plate and top with 2 shrimp.
Serves 4
CHILI HONEY
Adrian recommends deseeding one of the peppers if they’re too spicy. They’re usually not, but this year’s crop has been spicier than usual.
1 tbsp (15 mL) sesame oil
½ cup (125 mL) fi nely chopped ginger
1 tsp (5 mL) fi nely chopped garlic
2 tbsp (30 mL) finely chopped shallot
2 tbsp (30 mL) seeded, finely chopped hot red peppers
½ cup (125 mL) sugar
¼ cup (60 mL) water
1½ tsp (7 mL) grated lemon rind
1 tbsp (15 mL) grated lime rind
Kosher salt to taste
1 Heat a small pot over medium heat. Add sesame oil, then add ginger, garlic, shallots and hot red peppers and sauté until softened, about 2 minutes. Add sugar and water and stir until sugar dissolves. Let simmer gently for 10 minutes or until honey-coloured and slightly thickened. Do not stir while simmering as this can cause crystallization. Transfer to a bowl, add grated lemon and lime rind. Let cool and season with kosher salt.
Makes about ¾ cup (175 mL)
