Fire It Up - Andrew Schloss [141]
Stir in the rice, saffron, ½ teaspoon ground black pepper, and the red pepper flakes. Season with salt. Cook until aromatic, stirring constantly for about 2 minutes. Add the broth, tomatoes, and reserved chorizo and chicken. Cover the grill and cook, undisturbed, until most of the liquid has been absorbed, about 25 minutes. The rice will still be a little chewy.
Add the shrimp and peas on top of the rice; do not stir. Cover with foil, cover the grill, and cook until the rice is tender and all of the liquid has been absorbed, 4 to 5 minutes.
Remove from the grill and let rest for 5 to 10 minutes. Remove the bay leaf, sprinkle with the parsley, and fluff with a fork. Drizzle half the hazelnut picada over the top and garnish with the lemon wedges and olives. Serve the remaining picada on the side.
SHRIMP
Charred Lemon-Garlic Shrimp with Dukkah
MAKES 4 SERVINGS
Dukkah is an enchanting spice mix from Egypt, featuring toasted and ground sesame seeds, coriander, cumin, and hazelnuts. It makes a fantastic crust for grilled shrimp, especially after the shrimp soak in a bath of lemon juice, garlic, olive oil, and fresh herbs, such as dill, tarragon, and parsley. The marinade includes enough lemon juice to start coagulating and whitening the protein near the surface of the shrimp. Not to worry; just keep the marinating time under 2 hours. Any longer than that, and you may end up with ceviche! Couscous makes a nice side dish here.
INGREDIENTS:
4 garlic cloves, crushed or pressed with a garlic press
Grated zest of 1 lemon
Juice of 2 lemons
½ cup dry white wine
¾ cup olive oil
2 tablespoons chopped fresh herbs
½ teaspoon coarse salt
1 pound extra-large (26–30 count) shrimp, peeled and deveined
½ cup Dukkah
1 cup Preserved Lemon Yogurt
DIRECTIONS:
Combine the garlic, lemon zest and juice, white wine, olive oil, herbs, and salt in a 1-gallon zipper-lock bag. Add the shrimp, press out the air, seal, and refrigerate for 1 to 2 hours.
Remove the shrimp from the marinade and thread on skewers. Discard the marinade. Sprinkle all over with the dukkah and let stand at room temperature for 30 minutes.
Light a grill for direct medium-high heat, about 450°F. Brush the grill grate and coat with oil. Grill the shrimp directly over the heat until firm and charred in a few places, 1 to 2 minutes per side.
Remove to a platter or plates and serve with the preserved lemon yogurt.
SHRIMP
Smoky Coconut Shrimp with Tamarind–Peanut Butter Sauce
MAKES 4 SERVINGS
If you love coconut, you’ll find it here in the marinade, spice rub, and sauce for grilled shrimp. Coconut milk spiked with rum, lime, garlic, ginger, and cilantro bathes the shrimp in tropical flavors. Then a coarse mixture of shredded coconut, smoked paprika, ground chipotle chile, coriander, and cinnamon create a shaggy crust. The sauce lends some richness by combining coconut milk with creamy peanut butter.
INGREDIENTS:
4 long bamboo or metal skewers
1½ cups Smoky Coconut Marinade
1 pound extra-large (26–30 count) shrimp, peeled and deveined
1¼ cups Smoky Coconut Rub
1 large egg white
Cooking spray
1 cup Tamarind–Peanut Butter Sauce
DIRECTIONS:
Combine the marinade and shrimp in a 1-gallon zipper-lock bag. Press out the air, seal, and refrigerate for 2 hours.
If you are grilling with bamboo skewers, soak them in water for at least 30 minutes. Light a grill for direct medium-high heat, about 425°F.
Put the spice rub in a wide shallow bowl. Beat the egg white in another wide shallow bowl until frothy. Remove the shrimp from the marinade and toss in the egg white. Press the shrimp into the spice rub to coat all over, and then thread onto skewers. Sprinkle any remaining rub over the shrimp and coat liberally with cooking spray.
Brush the grill grate and coat with oil. Grill the shrimp directly over the heat until the shrimp are just firm and opaque, 2 to 3 minutes per side. It’s okay