Ingredients
-
1/3
-
1/3
-
-
-
2 1/4
-
1 1/2
-
1 1/2
-
1/2
-
1/4
-
1/8
-
24
-
2
-
3
-
1
-
Directions
Barbecue Spiced Shrimp With Tomato Salsa, A Bobby Flay recipe that is oh-so good!! I was hesitant while making the seasoning – which included pure ancho chile powder, smoked paprika, cumin and brown sugar! However, this being a Bobby Flay recipe = those big, bold Southwestern flavors, I just made the seasoning mix and I made enough to use with beef tenderloin, some sort of pork dish and of course, all kinds of seafood 🙂 From Pairing of the Day, July 2009 and Recipe o the Day, June 2009 – July 4th Burger Bash, Published July 2009 Food &Wine Magazine WINE: Shrimp dishes tend to go best with white wines, but the potent spices in this dish are more suited to red – so split the difference with a nice & full bodied ros from California or South America ;), A Bobby Flay recipe that is oh-so good!! I was hesitant while making the seasoning – which included pure ancho chile powder, smoked paprika, cumin and brown sugar! However, this being a Bobby Flay recipe = those big, bold Southwestern flavors, I just made the seasoning mix and I made enough to use with beef tenderloin, some sort of pork dish and of course, all kinds of seafood 🙂 From Pairing of the Day, July 2009 and Recipe o the Day, June 2009 – July 4th Burger Bash, Published July 2009 Food &Wine Magazine WINE: Shrimp dishes tend to go best with white wines, but the potent spices in this dish are more suited to red – so split the difference with a nice & full bodied ros from California or South America 😉
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Steps
|
1
Done
|
In a Blender, Puree the 1/3 Cup of Basil Leaves With the Olive Oil Until Smooth; Season the Oil With Salt and Black Pepper. |
|
2
Done
|
Light a Grill or Preheat a Grill Pan. |
|
3
Done
|
in a Small Bowl, Mix the Sweet Smoked Paprika With the Pure Ancho Chile Powder, Light Brown Sugar, Cumin, Coriander, Cayenne Pepper, 1/2 Teaspoon of Salt and 1/4 Teaspoon of Black Pepper. |
|
4
Done
|
Brush the Shrimp With the Canola Oil and Season All Over With the Spice Mixture. |
|
5
Done
|
Grill the Shrimp Over Moderately High Heat, Turning Once, Until They Are Lightly Charred and Cooked Through, About 4 Minutes Total. |
|
6
Done
|
Arrange the Tomato and Onion Slices on a Platter and Drizzle With the Basil Oil. |
|
7
Done
|
Top With the Shrimp, Garnish With the Remaining Basil Leaves and Serve. |
|
8
Done
|
*the Basil Oil Can Be Refrigerated Overnight. Bring to Room Temperature Before Serving.* . |
