Note: Served as an appetizer
Spicy Chili Rub Ingredients:
3 tablespoons light brown sugar
4 teaspoons kosher salt
1 teaspoon Spanish paprika
1 teaspoon dry mustard powder
¼ teaspoon chipotle chile powder
1 teaspoon ancho chile powder
5 teaspoons chili powder
2 pounds Large raw shrimp (12-15 count), peeled and deveined with tails (heads may be either on or off the shrimp)
4 each Small, very firm zucchini (about 6 ounces), carefully scrubbed but not peeled
Barbecue-Flavored Shrimp Sauce Ingredients:
24 shrimp shells
½ medium onion, chopped coarsely
1 medium carrot, chopped coarsely
1 celery stalk, chopped coarsely
1 garlic clove
3 branches fresh thyme
¼ cup Italian parsley
1 cup dry white wine
1 each tomato, peeled, seeded &diced
2 cups water
2 TBS butter
2 TBS barbecue sauce
¼ cup chives, cut in ½” pieces
½ cup tomato, peeled, seeded &diced
¼ tsp black pepper
Procedure:
Combine all ingredients for the chili rub in a bowl and whisk together until well blended. If mixture is lumpy, sift it through a fine mesh strainer.
Roll the shrimp lightly in the rub. Set shrimp aside to marinate in the rub for no more than 1 hour.
Preheat grill on high heat.
Trim off the top and bottom ends of the zucchini. Using a mandoline, slice the zucchini lengthwise to create long strips approximately 1/16”thick. (Discard the first and last slice which will only have dark, green skin.)
Using a knife, slice the zucchini strips in half vertically to create long, thin strips.
Using one zucchini strip for each shrimp, wrap the body of each shrimp with zucchini in an overlapping,
spiral fashion. Secure with a toothpick, attaching the tail to the body of the shrimp.
Brush zucchini lightly with olive oil and place on hot grill. Cook for just a few minutes until the shrimp is
opaque and the zucchini is seared.
Barbecue-Flavored Shrimp Sauce:
Place the shrimp shells, onion, carrot and celery in a medium non-stick saucepan (if using a regular pan, add 1 tablespoon of oil to the heated pan and then add remaining ingredients.) Sauté for a few minutes until onions are translucent. Add the wine, garlic, herbs, diced tomatoes, and enough water just to cover the ingredients. Simmer for 30 minutes. Be careful not to cook any longer as the stock will develop a bitter flavor. Pour the stock through a fine mesh strainer. Discard the solids and reduce the stock by approximately two thirds. Over low heat, whisk in 2 tablespoons of butter being careful not to let the mixture boil, then whisk in the barbecue sauce. Stir in the chives, diced tomatoes, and season with black pepper and salt to taste. Serve with shrimp
Recipe Type: Authentic4 teaspoons kosher salt
1 teaspoon Spanish paprika
1 teaspoon dry mustard powder
¼ teaspoon chipotle chile powder
1 teaspoon ancho chile powder
5 teaspoons chili powder
2 pounds Large raw shrimp (12-15 count), peeled and deveined with tails (heads may be either on or off the shrimp)
4 each Small, very firm zucchini (about 6 ounces), carefully scrubbed but not peeled
Barbecue-Flavored Shrimp Sauce Ingredients:
24 shrimp shells
½ medium onion, chopped coarsely
1 medium carrot, chopped coarsely
1 celery stalk, chopped coarsely
1 garlic clove
3 branches fresh thyme
¼ cup Italian parsley
1 cup dry white wine
1 each tomato, peeled, seeded &diced
2 cups water
2 TBS butter
2 TBS barbecue sauce
¼ cup chives, cut in ½” pieces
½ cup tomato, peeled, seeded &diced
¼ tsp black pepper
Procedure:
Combine all ingredients for the chili rub in a bowl and whisk together until well blended. If mixture is lumpy, sift it through a fine mesh strainer.
Roll the shrimp lightly in the rub. Set shrimp aside to marinate in the rub for no more than 1 hour.
Preheat grill on high heat.
Trim off the top and bottom ends of the zucchini. Using a mandoline, slice the zucchini lengthwise to create long strips approximately 1/16”thick. (Discard the first and last slice which will only have dark, green skin.)
Using a knife, slice the zucchini strips in half vertically to create long, thin strips.
Using one zucchini strip for each shrimp, wrap the body of each shrimp with zucchini in an overlapping,
spiral fashion. Secure with a toothpick, attaching the tail to the body of the shrimp.
Brush zucchini lightly with olive oil and place on hot grill. Cook for just a few minutes until the shrimp is
opaque and the zucchini is seared.
Barbecue-Flavored Shrimp Sauce:
Place the shrimp shells, onion, carrot and celery in a medium non-stick saucepan (if using a regular pan, add 1 tablespoon of oil to the heated pan and then add remaining ingredients.) Sauté for a few minutes until onions are translucent. Add the wine, garlic, herbs, diced tomatoes, and enough water just to cover the ingredients. Simmer for 30 minutes. Be careful not to cook any longer as the stock will develop a bitter flavor. Pour the stock through a fine mesh strainer. Discard the solids and reduce the stock by approximately two thirds. Over low heat, whisk in 2 tablespoons of butter being careful not to let the mixture boil, then whisk in the barbecue sauce. Stir in the chives, diced tomatoes, and season with black pepper and salt to taste. Serve with shrimp
Recipe Author: Executive Chef Hubert Keller
Source: http://www.hubertkeller.com/recipes/pdf/Hubert-Keller-Chef-Recipes-222-A.pdf