recipe image

Recipe by David Grenier
Food styling by Ian Muggridge
Photography by James Tse

First published in Wish Summer 2008

Wine Pairing

Rosé:

More recipes paired with Rosé.

Zinfandel:

More recipes paired with Zinfandel.

Tips, facts, and how-to

Chef's Tip
Make sauce ahead of time and refrigerate in an airtight container for up to one week. Try with chicken, lamb and grilled fish or mix it with yogurt as a dip for crudités.

If you don't have a grilling basket, cut foods a little larger to keep them from falling through the grill.

Related recipes by category

Barbeque | Grilling | Peppers | Vegetables | Eggplant | Shrimp | Appetizer | Dinner | Lunch | Main Dish | All categories...

FOOD

Spicy Shrimp with Grilled Vegetables

A succulent seafood dish – perfect for entertaining alfresco

Ingredients (Serves 6)

1 tbsp each caraway, coriander and cumin seeds
2 tsp red pepper flakes
1/2 cup olive oil, plus 2 tbsp
1 clove garlic, finely sliced
1 350-ml jar roasted red peppers, drained and rinsed
3 tbsp honey
12 green onions, trimmed
2 small eggplants, cut into 1/2 inch-thick slices
2 lb large shrimp, peeled and deveined

Instructions

  1. Preheat barbecue to medium-high. In a small skillet over medium-high heat, toast spices and pepper flakes until fragrant, about 1 minute. Transfer to food processor and pulse. In same skillet, heat 1/2 cup oil, add garlic and cook until lightly golden, about 2 minutes. Add to spice mixture, with roasted red peppers and honey, and process until smooth (seeds may still be visible). Transfer sauce to serving bowl and set aside.
  2. In a large bowl, season vegetables with salt and pepper and toss with remaining oil. Set aside. In another bowl, combine shrimp with 2 tablespoons prepared sauce.
  3. Grill vegetables until tender and nicely charred, about 10 minutes. Grill shrimp, about 3 minutes per side. Serve shrimp and vegetables with extra sauce on the side.

Nutritional information

Nutrients per serving: 436 calories, 27 g fat, 34 g protein, 18 g carbs, 6 g fibre. Excellent source of folate, vitamin C and iron.

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