Grilled Chile-Cornbread Crusted Shrimp

Serves

Eight to ten people (as a starter).

Hardware

• Food processor
• Grill

Ingredients

1	cup		stale corn bread
1/2	tsp		salt
1	tsp		cumin
1	tsp		paprika
1/2	cups		apricot preserves
1/4	cups		chile-garlic paste
2	Tblsp		white vinegar
2	Tblsp		water
2	lbs		16/20 shrimp, peeled

Procedure

1. Prepare the corn bread crumbs:
   
   
   • Preheat the oven to 350F.
   
   
   • Break up the corn bread into chunks and put them in a food processor; process until you have fine crumbs.
   
   
   • Add the salt, cumin, paprika (and cayenne, if you’re using it); process just enough to mix everything.
   
   
   • Spread the mixture on a baking tray and bake for 10 minutes, then allow to cool.


2. Prepare the glaze:
   
   
   • Pick any large chunks out of the apricots and chop them up or discard them.
   
   
   • Put the preserves, the paste, the vinegar, and the water in a small sauce pan.
   
   
   • Over a medium flame, bring to a boil, stirring constantly.
   
   
   • Remove from the heat and allow to cool.


3. Skewer the shrimp and grill them over a medium-hot fire, turning once, until just opaque all the way through (probably 3 to 4 minutes per side).


4. Take the shrimp off the grill, brush with the glaze, and either roll in the corn bread cumbs or sprinkle the crumbs on with a spoon; make sure the shrimp are well coated with crumbs.


5. Grill until the crumbs are toasted (probably 15 to 30 seconds per side).


6. Serve immediately.

Notes

For a mild (that is, not picanté) version, use sweet paprika; for a bit more bite, use hot (sharp or half-sharp) paprika; for the full blast, use the 2 Tblsp of cayenne the original recipe called for.

Rating

Difficulty: Easy.

Time: About 1 hour.

Precision: 2.

Source

Adapted from Big Flavors of the Hot Sun, by Chris Schlesinger and John Willoughby.