I made this recipe a few years ago, but in my broiler. With the heat of an early summer, I wanted I avoided heating up my un-air-conditioned kitchen. So I made this recipe on the grill as it was originally intended. The idea behind this recipe is to use peeled shrimp (with the tails left on), and then nestle them closely onto the skewers. By reducing the surface area, it is simulating thicker (more expensive) shrimp, and slows the cooking process. In terms of full disclosure, I love shrimp so other people might not give them the full 4-1/2 stars that I am happily giving this recipe today.
- Instead of using de-skewering the shrimp to finish cooking in step 9, I used a longer pan (one that fits your entire skewers) and left the shrimp skewers in tact for serving. It added about a minute to the cooking time, but allowed me to serve each person an entire skewer.
- While the recipe calls for parsley, I substituted cilantro because that’s what I already had in my refrigerator.
- Chris Kimball also recommends a recipe for Charmoula Sauce, which I have not tried yet.
Rating: 4-1/2 stars.
How much work? Low.
How big of a mess? Low.
Started: 5:00 PM. Dinnertime: 6:00 PM.
1-1/2 pounds extra-large shrimp (21/25 per pound)
2 to 3 tablespoons olive oil for brushing skewers
1/4 teaspoon sugar
1 lemon, cut into wedges for serving
4 tablespoons unsalted butter
Juice from 2 lemons (about 4 tablespoons juice)
1/2 teaspoon red pepper flakes
3 medium cloves garlic
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh parsley leaves
- Defrost your shrimp in cold water, replacing every 15 minutes until defrosted. Peel and devein the shrimp, if necessary, but leave the tails on. This will help protect the delicate shrimp. Use paper towels to dry the shrimp.
- Put 1/2-lb of shrimp on each skewer, alternating the direction of the heads-and-tails so that they nestle very closely together. Use a pastry brush to brush both sides with olive oil. Sprinkle both sides lightly with salt and pepper. Sprinkle only top side of each skewer with granulated sugar.
- Ignite a chimney starter filled with about 100 briquettes. Allow to fully ignite for about 20 minutes.
- Meanwhile prepare the sauce ingredients. Add all the sauce ingredients (except parsley) into the disposable pan; cutting the butter into 4 pieces and peeling and pressing the garlic cloves. Separately, mince the parsley and set aside until step 10.
- When the coals are ready, empty them onto one side of grill, leaving the other side empty.
- Place the disposable aluminum pan with sauce ingredients (except parsley) over hot side of grill for about 1-1/2 minutes. When the sauce is hot slide it over to the cool side of the grill.
- Put the shrimp on the grill directly over the coals with the sugared-side-down. Grill for 5 minutes until they become lightly charred.
- Flip and grill the second side for 2 additional minutes until it becomes pink.
- Chris Kimball says to carefully remove the shrimp from the skewer so that they can finish cooking in the aluminum pie plate; about 30 seconds. However, today I left the shrimp on the skewers, and let the entire skewer cook in the sauce for about 2 minutes, using a disposable aluminum casserole pan. In either case, slide the pan to the hot side of the grill while you finish cooking.
- Add the parsley to the sauce, and serve immediately with lemon wedges.