GRILLED SHRIMP, SQUASH , WITH BASIL SAUCE … in a Bowl – Maybe?

16 Apr

 

sb

 

 

This is originally from the ” The Roasted Root ” But I have tweaked it a little.

Okay, So you got the grill out for that burrito ,  and since it’s gonna be a great week end for grilling here is a little some thing different to get the season started off right.

This is going to be a option recipe.

WHAT IS THAT ?  You might ask. Well it means you can stop at any point along the way.

You can Just have the grilled shrimp

or

grilled shrimp and grilled squash

or

Grilled shrimp, squash, tomatoes and onions,

 

or

Grilled shrimp, veggies with Basil sauce rice bean bowl.

It’s your weekend !         Do whatever you want !

 

1 pound shrimp  – peeled ( leave the tail on )    cs

1/3 cup full-fat canned coconut milk ( freeze the rest for another recipe )

3 tbsp. Gochujang   –  I get mine at H-Mart in Naperville but you can get it of the net at AMAZON.

juice from 1/2 lemon

salt and pepper

VEGGIES

2 zucchini – sliced into diagonals     skw2

1 yellow squash – sliced into diagonals

1 tbsp. olive oil

1 tsp. paprika

2 tsp Italian seasoning – or 1/2 tsp oregano / 1/2 tsp basil/1/2 tsp garlic powder/1/2 tsp onion powder – or1/4 cup of the cheap Italian salad dressing you have in the refrigerator.

Mix together and set aside until ready to grill

BASIL  YOGURT  SAUCE

8 OZ Whole milk plain yogurt

2 tbsp. lime juice

1/3 cup chopped basil leaves

Mix together well and set aside

FOR THE  BOWLS

3 cups cooked rice

1 14  0z    can black beans – drained and rinsed

2 cups cherry tomatoes  – halved

1/2 red onion sliced

2 ripe   avocados –  peeled and chopped ( optional )

 

 

Sunchang Gochujang 500g

Price:$11.34                                        

What Is Gochujang, “GO-CHOO-JONG.”

     Exactly?

Gochujang is a thick, crimson paste made from chile peppers, glutinous rice (also known as sticky rice), fermented soybeans, and salt. The chile peppers provide a healthy amount of lingering heat that’s not burn-your-mouth spicy; the sticky rice brings a touch of sweetness that’s sometimes enhanced by added sugar ; and the fermented soybeans act as the miso-like ingredient that anchors gochujang’s “umami” flavor.

Gochujang isn’t meant to be used as a finishing sauce like sriracha or Tabasco—it’s too aggressive. And although it goes into many traditional Korean dishes, it’s hardly ever used plain for the same reason. “It must be cut with something (sesame oil, crushed garlic, sugar, soy sauce )  ,   which is where the problem starts with novice chefs cooking with it,” .  Gochujang’s sweet-hot-salty flavor truly shines when it’s used by the spoonful to add depth to stews and marinades for meat dishes like spicy bulgogi. The Korean meat-and-veg rice bowls known as bibimbap always come with a side of gochujang-based sauce for mixing into the bowl. And Korean barbecue joints will often serve a sauce called ssam jang that includes gochujang and doenjang, another essential Korean fermented soybean paste.

PS: A TABLESPOON OF THIS IN  A CUP OF YOUR   FAVORITE BBQ SAUCE WILL TAKE YOU TO A WHOLE NEW LEVEL OF GOODNESS !!!!!!!!!!!!!!!!

 

 

If you can’t find  Gochujang , you can use

 

Chili garlic Sauce , and it is available in most grocery stores

Huy Fong Vietnamese Chili Garlic Sauce, 8 Oz         brought to you by the same folks that make  —-

Huy Fong, Sriracha Hot Chili Sauce,               Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle

 

 

For the marinade:
mix the coconut milk  , Gochujang or chili garlic sauce salt and pepper and lemon juice. Blend until completely smooth

Place shrimp in a bowl or a sealable container and pour marinade over shrimp. Toss until completely cover. Refrigerate at least 1 hour or over night.

Soak skewers in water for 20 min prior to grilling

Fire up the grill and wait until you have a nice bed of coals

Place shrimp on skewers –

There’s a simple trick to keep your meat from spinning around the skewer:  Instead of using just one skewer, use two skewers when you grill or broil meat, shrimp, or vegetables. It will be much easier to turn over the kabob for even cooking.

To do this, thread one skewer as you normally would, then put the kabob on a flat surface, and run the second skewer about 1/2 inch away from the first one. The second skewer helps the meat and vegetables stay in position, so they won’t spin when you lift the kabob.   2 skw

.

 

.

Preheat a lightly oiled grill. Grill the shrimp over moderate heat until just cooked through, 2 to 3 minutes each side. Do not overcook. Baste the shrimp with any remaining sauce while grilling. You can also cook the shrimp in a GRILL PAN  over medium high heat.

Transfer to a plate  and set aside until ready to use

Garnish with the optional scallions or chives.

 

WHAT IS A GRILL PAN ?
It  LOOKS LIKE THIS
gpYou might want to think about getting one of these if you are going to be  doing a lot of grilling.
Make life easier when the small stuff doesn’t fall through the grates on your grill and you are trying to brush off the ashes and pretending it will still taste good.
Just saying ……….
Place squash on hot grill .    BE CAREFUL TO NOT LET SLICES SLIP THROUGH THE CRACKS – OR USE PAN ( you can toss the tomatoes and the onions in the pan TOO ! )
Cover and cook just until grill marks appear , 2-3 min. Use tongs to flip and cook 1-2 min
z22
Fill bowls with rice and beans. Top with shrimp , Squash , tomatoes, avocado and a squirt or two of fresh lime.
Drizzle Basil Yogurt sauce on top.
Eat and Enjoy !
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: