Hundred Island Grilled Shrimp Recipe Video
Unique recipe invented by RePoBrain's Mark Burnett. Grilled shrimp with lemon grass, ginger, cilantro, and butter, using the ingredients from GourmetGarden.com
Named after the Hundred Island area of the Philippines. The dish is easy to make and has an exquisite, exotic taste. The video goes through step-by-step how to make this wonderful dish!
Ingredients
1 tube Gourmet Garden Cilantro
1 tube Gourmet Garden Ginger
1 tube Gourmet Garden Lemon Grass
1 1/2 tablespoons of butter
1/2 lb (230g) of \'Shell On\' Large Prawns/Shrimp (thawed or fresh)
Directions
GETTING READY
1 Butterfly cut prawns/shrimp, keeping the shell intact. Make sure the shrimp can lay flat and open in a grilling/broiling pan.
MAKING
2 In a grilling/broiling pan, lay the shrimp flat.
3 Pat the shrimp with a paper towel (This takes up any excess moisture that would cause the topping not to stick to the prawns/shrimp).
4 In a small bowl soften the butter on a low heat in microwave until it just begins to melt.
5 Stir equal amounts (about 1/4 tube to a 1/2) of Gourmet Garden Cilantro, Gourmet Garden Ginger, and Gourmet Garden Lemon Grass in the warm butter until combined.
6 Spread the mixture with a spoon on the meat of the prawns/shrimp until it is fully covered. The amount you put on depends on how much flavor you like.
7 Place in the broiler/grilling pan or toaster oven with the setting on high.
8 Cook till the topping turns golden brown. The prawn/shrimp shell may turn much darker or black on the edges (this is fine).
SERVING
9 Serve on bed of lettuce in the shell and pick out with a small fork.
1 Butterfly cut prawns/shrimp, keeping the shell intact. Make sure the shrimp can lay flat and open in a grilling/broiling pan.
MAKING
2 In a grilling/broiling pan, lay the shrimp flat.
3 Pat the shrimp with a paper towel (This takes up any excess moisture that would cause the topping not to stick to the prawns/shrimp).
4 In a small bowl soften the butter on a low heat in microwave until it just begins to melt.
5 Stir equal amounts (about 1/4 tube to a 1/2) of Gourmet Garden Cilantro, Gourmet Garden Ginger, and Gourmet Garden Lemon Grass in the warm butter until combined.
6 Spread the mixture with a spoon on the meat of the prawns/shrimp until it is fully covered. The amount you put on depends on how much flavor you like.
7 Place in the broiler/grilling pan or toaster oven with the setting on high.
8 Cook till the topping turns golden brown. The prawn/shrimp shell may turn much darker or black on the edges (this is fine).
SERVING
9 Serve on bed of lettuce in the shell and pick out with a small fork.
Editors Review
Asian food does really well when served to a bigger group, as most of the people adore Asian flavors. To add on to your Asian repertoire, here is a hundred island grilled shrimp recipe. The chef has made it in a very easy manner, saving all the time of preparing a marinade. He is doing it outdoors, so that also gives you an ideaComments
Comments: 4 |
Add a Comment
rdoolan says :
The Gourmet Garden product is exceptional I thought. It's not pasteurized so the spices keep their fresh color, flavor and aroma. They also last for a long time, so on an ounce for ounce basis are well worth having on hand. I looked up where I could find them from their website www.gourmetgarden.com.
Posted on: 31 January 2009 - 9:29pm
The Tortilla Guy says :
Looks Great !! I grill shrimp all the time
The Tortilla Guy
Posted on: 21 October 2007 - 8:46pm
shantihhh says :
I try to keep some of them in the frig for instant need, especially in the Winter.
They are a bit pricey, but I try to catch them on sale at Safeway. I love that they are a smooth consistency which is great for sauces. The quality and flavours are great-very fresh tasting. I have been using them ever since they started carrying them at Safeway in Alamo.
Hey-he is also using my favourite Kyocera knives! I use my Joyce Chen kitchen sissors for splitting shrimp this way.
Shanti/Mary-Anne
Posted on: 18 October 2007 - 5:32pm
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