Every Saturday, Chef Mark McEwan, one of Canada’s most celebrated chefs, serves up everything you need for a special weekend meal, including a recipe and expert at-home cooking tips.
My favourite thing about this recipe is that it’s very simple and a crowd-pleaser: it’s rather old-school but never gets old. I did this very dish last week for our family when had our new grandson to the cottage. We went through 60 shrimp in very short order; it was so easy and delicious. But anybody can make this happen!
Shrimps are so simple: just buy 13 to 15 raw shrimp, follow the recipe and don’t overcook. They literally take a minute or two per side. Fresh shrimp are rare in the markets, so the best solution is to buy a quality shell-on frozen shrimp (look for a 20 count per pound or less). The side here is a great use for our asparagus season, which is very short. It’s always good to use local! This particular recipe is bulletproof — and you never have leftovers.
Chef tips:
1. My go-to beverage pairing for this dish is easy: Stoneleigh Marlborough Sauvignon Blanc. Almost any bright white will work, though. A cold lager would work, too. Think of simple pairings.
2. If you want to try another kind of seafood for this dish, scallops are a good substitute: they’re a bit more delicate to cook, but it’s the same process. Just try to not overcook: scallops do very well with a bit of undercooking. This recipe is very adaptable: green onions will work well in place of asparagus. Broccoli is another good stand-in; I cut them in an elongated fashion, incorporating the peeled stalk of the broccoli. Getting a good char on the broccoli is best.
3. Are you a shrimp newbie? Butterflying a shrimp simply means to just slightly open the natural seam on the back so they flare a touch when you grill. Do not overdo it: less is more in this case. Deveining is very simple: all you’re doing is removing the dark vein along the back of the shrimp. Most frozen shrimp are already deveined for retail. Just check each shrimp to ensure they’re clean.
Grilled Jumbo Shrimp with Charred Lemon Butter, Preserved Chilies, and Parmigiano-Reggiano, and Grilled Asparagus
Grilled jumbo shrimp
3 lemons, halved crosswise
12 jumbo shrimp (about 2 lb/1 kg)
2 tbsp (30 mL) warm clarified butter
1/2 cup (125 mL) butter, cubed, at room temperature
2 tbsp (30 mL) minced oil-preserved red chilies
1 clove garlic, minced
leaves from 1 bunch parsley, chopped
1/4 cup (60 mL) freshly grated Parmigiano-Reggiano
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salt and pepper
Grilled asparagus
1 bunch asparagus
1 tbsp (15 mL) olive oil
salt and pepper
1 oz (30 g) shaved Parmigiano-Reggiano
fine olive oil
cracked black pepper
To make the shrimp, preheat grill on its highest setting. Grill the lemons flesh-side down until lightly charred. Juice 2 of them and set aside the third. Butterfly (or have your fishmonger butterfly) the shrimp without severing one half of the shell from the other. Devein them, splay them open flat, and brush lightly with some of the clarified butter. Char buttered-side down, brush with clarified butter and flip them. Just before the shrimp are cooked through, remove them to a large bowl. Add the cubed butter and toss. As the butter melts, add the reserved lemon juice, chilies, garlic, parsley, and Parmesan; keep tossing until the sauce binds and the shrimp are well-coated. Season, toss again and serve on a warm platter with the 2 reserved grilled lemon halves.
To make the asparagus, preheat grill on high. Snap off the bottoms of the asparagus spears (they will break naturally at the point where they evolve from woody to tender). Blanch the asparagus for no more than 45 seconds in boiling salted water, and then shock them in ice water. Drain and pat dry. Toss in olive oil, then season with salt and pepper and toss again. Grill the asparagus until lightly charred, about 1 minute per side. Arrange unidirectionally on a warm serving platter. Then cover with the Parmesan, sprinkle generously with the fine olive oil, and finish with a scattering of cracked black pepper.
This recipe serves 2.
May 29, 2021 at 07:56PM
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It’s time to throw a shrimp on the barbie! - Toronto Star
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