ORANGE GRILLED SHRIMP WITH COCOA NIB GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h30m
Yield 6 servings (12 skewers)
Number Of Ingredients 11
Steps:
- For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
- For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
- To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
- Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.
GREMOLATA SHRIMP
Steps:
- 1. Peel the zest off the lemon with a potato peeler. Pile the pieces up a few at a time and cut them across into short, thin strips.
- 2. Heat the oil in a large frying pan. Add the shrimp and toss them over a high heat for 4 to 5 minutes, seasoning them with some cayenne pepper or black pepper and sea salt as you do so.
- 3. Cut the lemon in half and squeeze the juice from one half over the shrimp. Continue to cook until the juice has almost evaporated - the shrimp should be quite dry. Take the pan off the heat and let the shrimp cool for about 1 minute.
- 4. Sprinkle with the lemon zest, chopped garlic, parsley and 1/4 teaspoon of salt and toss together well. Pile the shrimp into a large serving dish and serve with some finger bowls and plenty of napkins.
TEMPURA-FRIED GREEN BEANS AND SHRIMP WITH GREMOLATA AND LEMON-PARSLEY AIOLI
Gremolata is an herb condiment that adds tons of bright, bold, fresh flavor to any dish. Here, it's tossed with tempura-battered and fried shrimp and green beans. They're served alongside a creamy foolproof aioli, which features the same ingredients in the gremolata: lemon, parsley and garlic.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 1/2 inches canola oil in a Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Line a rimmed baking sheet with paper towels.
- While the oil is heating, place the lemon zest, minced parsley and half of the garlic on one side on the prepared baking sheet.
- In a mini food processor, combine the remaining 1 cup parsley and minced garlic with the egg yolks and lemon juice. Process on high speed until the parsley is well incorporated. Add the 1/2 cup canola oil and pulse until the aioli is emulsified. Transfer to a medium bowl. While whisking, slowly stream in the olive oil, until the aioli has thickened. Season with salt and pepper. Set aside.
- Whip the egg whites in a large bowl with a handheld mixer until stiff peaks form, about 3 minutes. Whisk in the rice flour and seltzer.
- Dip the green beans into the tempura batter then remove with a slotted spoon or a spider, letting any excess batter drip off. Fry in batches (to prevent the beans from clumping together) until golden brown and crispy, 2 to 3 minutes. Transfer to the other side of the baking sheet to drain.
- Dip the shrimp in the batter, letting any excess drip off, and fry until golden and crispy, 2 to 3 minutes. Transfer to the baking sheet to drain.
- To make the gremolata, combine the minced parsley and garlic with the lemon zest in a small bowl. Toss together with a spoon until well incorporated.
- Combine the green bean tempura with 1/2 of the gremolata in a medium bowl; season with salt, toss to evenly coat, then transfer to a plate. Repeat with the shrimp tempura and remaining gremolata.
- Serve the tempura with the lemon-parsley aioli, for dipping. Enjoy!
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