Grilled Spice-Rubbed Shrimp

Name: Grilled Spice-Rubbed Shrimp
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp anchovy paste; 227 grams multicolored cherry tomatoes, halved; 2 teaspoons dijon mustard; 4 teaspoons ground fennel seeds; 454 grams fingerling potatoes; 2 Tbsps chopped fresh basil; 2 Tbsps chopped fresh parsley; 1 clove garlic, finely chopped; 113 grams green beans, trimmed; 2 teaspoons ground coriander; 1 teaspoon honey; 454 grams shrimp, peeled and deveined (tails intact); 4 servings Kosher salt; 4 servings Kosher salt and freshly ground pepper; 2 teaspoons mustard powder; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 1 medium red onion, thinly sliced; 59 milliliters red wine vinegar; 113 grams yellow wax beans, trimmed

Grilled Spice-Rubbed Shrimp might be just the main course you are searching for. One serving contains 688 calories, 29g of protein, and 50g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. Head to the store and pick up anchovy paste, wine vinegar, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to a boil.

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Water

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Bowl

Pot

Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes.

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Green Beans

Wax Beans

Drain and immediately plunge into the ice water to stop the cooking.

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Water

Let sit in the ice water a few minutes, then drain well.

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Water

Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance), 8 to 10 minutes.

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Potato

Water

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Sauce Pan

Knife

Drain well; let cool slightly.

Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified.

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Salt And Pepper

Anchovy Paste

Olive Oil

Mustard

Vinegar

Garlic

Honey

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Whisk

Bowl

Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper.

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Salt And Pepper

Olive Oil

Potato

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Grill

Place on the grill cut-side down and grill until browned, 2 to 3 minutes. Flip and grill until tender, 1 to 2 more minutes. Keep the grill on.

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Grill

Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl.

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Green Beans

Potato

Tomato

Parsley

Basil

Onion

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Bowl

Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside at room temperature.

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Salt And Pepper

Vinaigrette

Combine the fennel seeds, mustard powder, coriander and 1/2 teaspoon each salt and pepper in a bowl.

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Salt And Pepper

Mustard Powder

Fennel Seeds

Coriander

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Bowl

Add the shrimp and toss to evenly coat.

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Shrimp

Add 1/4 cup olive oil and toss to coat.

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Olive Oil

Place the shrimp on the grill and cook until golden brown and slightly charred, 1 1/2 to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp.

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Shrimp

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Grill

Photograph by David Malosh

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Esperto Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.