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PEANUT
BBQ SHRIMP
THE HYATT REGENCY GRAND CYPRESS
The Black Swan Restaurant at the Grand Cypress Resort
in Orlando, Florida features Florida seafood, French
and Asian foods. The chefs grow their own herbs and
edible flowers.
Their recipe:
Marinade:
Canola Oil, 1 oz
sesame oil, 1 oz
garlic minced, 3 oz
ginger root minced, 2 oz
green onion, 1 oz
1 medium yellow onion
2 pepper poblano
rice wine vinegar, 4 oz
sherry, 4 oz
chicken stock, 32 oz
chunky peanut butter, 8 oz
soy sauce, 3 oz
fish sauce, 1/3 cup
basil fresh chopped, 1/3 cup
mint fresh, 1/3 cup
cilantro fresh, 1/4 tsp
lime juice, 1/8 tsp
sirrocha chili paste, 1/8 tsp
Wash and prepare produce, chop garlic, grate ginger,
chop onion, basil, mint, and cilantro. In a large sauté
pot, combine Canola and sesame oil. Sauté garlic,
ginger, onions, and chili sauce for 3 minutes. Deglaze
with rice wine vinegar and miren and reduce by half.
Add chicken stock and reduce by 1/3. Whip in peanut
butter. Add fish sauce and blend in blender. Strain
through a china cap. Steep in basil, mint and cilantro
for 15 minutes. Strain through a fine mesh. :Season
with lime juice and chili paste. Yields 1 quart. Separate
this into two batches when done, one to marinade 8 shrimp
and the other to baste on the shrimp when done grilling.
We use large u-8 shrimp (extra large) and skewer on
sugar cane skewers. Served at Grand Cypress with a pineapple
salsa with coquitoes (baby coconuts).
Pineapple Salsa:
golden pineapple, 2
red bell pepper, 1/2, diced
brown sugar, 1/4 cup
coquitoes crushed, 1/4 cup
Clean and slice the pineapple and grill. Let cool. Add
all the ingredients together in a bowl and reserve
to serve accompanying the grilled shrimp.
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