Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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Grilled Sweet-and-Spicy Shrimp with Mint-Cilantro Dipping Sauce
||Food to Flowers, by Lulu Powers
|# of Servings:
||Serves 8 as a main course, 16 as an appetizer
For the Shrimp
- 1/4 cup packed golden brown sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons vegetable or canola oil
- 2 teaspoons lemon zest
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- 2 pounds shrimp, peeled and deveined
For the Dipping Sauce
- 2 garlic cloves, peeled
- 1 cup packed fresh mint leaves
- 1 cup packed fresh cilantro leaves
- 1 tablespoon honey or agave nectar
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup vegetable or canola oil
- Dash of Tabasco sauce (optional)
- Mix the sugar, lemon juice, 2 tablespoons of the oil, the lemon zest, Tabasco, and salt together in a medium bowl.
- Add the shrimp and mix to coat.
- Marinate for at least 30 minutes and up to 8 hours.
- Remove the shrimp from the refrigerator at least 20 minutes before cooking.
- While the shrimp is returning to room temperature, make the sauce.
- Place the garlic in the bowl of a food processor and pulse 5 times.
- Add the mint, cilantro, honey, sesame oil, salt, lime juice, and canola oil and blend, scraping down the sides occasionally, until the mint and cilantro are finely chopped and the mixture is smooth. (If you don’t have a food processor, finely the chop the herbs. Place the herbs, honey, sesame oil, salt, lime juice, and oil in a glass jar with a lid and shake to combine.)
- Heat a grill or frying pan over medium-high heat.
- Cook the shrimp for 2 minutes on each side, or until they are pink.
- For a main course, serve the shrimp hot over brown rice with the sauce.
- The shrimp can also be served at room temperature as an appetizer with the sauce for dipping.
Note: Slices of avocado, tomato, and roasted asparagus (sliced diagonally) make nice side dishes to go with the shrimp.
Recipes and Images courtesy of: Food to Flowers: Simple, Stylish Food for Easy Entertaining (William Morrow of HarperCollins Publishers), by Lulu Powers; photography by Stephen Danelian