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Jumbo shrimps grilled with lemon butter, grilled peppers, sweet & sour sauce |

Fish, Seafood & Shellfish

Giant shrimps brushed with a salted butter with pepper, garlic and fresh lemon juice, grilled to perfection on the grill, served with a sweet and sour Asian sauce and roasted peppers.

Ingredients

Recipe for 4 servings

Giant grilled shrimp

12 Unit(s)

Jumbo shrimps

30 Gr

Salted butter

2 Clove(s)

Garlic

1 Unit(s)

Lemon

5 Gr

Freshly ground black pepper

Sweet and sour sauce

1 Unit(s)

French shallot

2 Unit(s)

Garlic

50 Gr

Fresh ginger

50 Ml

Soy sauce

2 Unit(s)

Lime

4 Sprig(s)

Coriander

2 Unit(s)

Green onion

100 Ml

Water

100 Ml

Ketchup

50 Gr

Brown sugar

5 Gr

Cornstarch

30 Ml

White vinegar

Grilled peppers

0.50 Unit(s)

Yellow pepper

0.50 Unit(s)

Red pepper

0.50 Unit(s)

Green pepper

10 Gr

Sea salt flakes

Salt and pepper
Olive oil

Preparation time: 30 min

Preheat your BBQ at 450 °F

Preparation

Peel and finely chop the garlic and ginger.

Juice the lemon and lime.

Dice the green onions and coriander.

Peel and finely chop the shallots.
Giant grilled shrimp

Melt the butter in a microwave or small sauce pot, then add the garlic, pepper and lemon juice. Brush the shrimp with the composed butter and grill them on high for a few minutes on each side until they get a nice pink/orange color.
Sweet and sour sauce

In a hot frying pan with a thread of oil sweat the shallots for 2-3 minutes, add the garlic and then deglaze with vinegar. Add the brown sugar and caramelize for a few seconds. Add the soy sauce and the ketchup and bring to a boil.

In a separate bowl, combine the corn starch with cold water, then combine the corn starch mixture in the frying pan. Reduce on low heat until you reach the desired consistency, check for seasoning and then set aside.
Grilled peppers

Poke a few holes in the peppers with a fork, brush them lightly with oil, season with sea salt and then grill them, turning occasionally. Once cooked, place in a sealed container (to help with peeling). Peel and remove the seeds from the peppers and then cut them into thin strips (julienne).
Plating

Make a pretty bed of grilled peppers in the center of the plate then place 4 shrimps on top and pour a nice helping of the sweet and sour sauce on top. Finish the plate with a few coriander leaves.