Bbq Shrimp with Grilled Vegetable Slaw and "Roasted

Name: Bbq Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped garlic; 2 tablespoons chopped ginger; 2 serrano chiles, de-stemmed, minced; 2 tablespoons, rinsed fermented black beans; 2 medium red onions, rough chopped; 1 tablespoon sambal; 2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes; 1/4 cup rice wine vinegar; 1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar; Canola oil to cook; Salt and black pepper to taste; 1 medium eggplant, sliced 1/4-inch; 1 large zucchini, sliced lengthwise, 1/4-inch; 1 large red onion, sliced 1/4-inch; 1 large carrot, peeled, sliced lengthwise, 1/4-inch; 1/4 cup olive oil; Juice of 2 lemons; Salt and black pepper to taste; 2 pounds red bliss potatoes, washed and cut in half; 1 tablespoon minced garlic; 1/4 cup extra virgin olive oil; 6 each scallions, sliced 1/8-inch; Salt and black pepper to taste

Servings: persons

2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 serrano chiles, de-stemmed, minced
2 tablespoons, rinsed fermented black beans
2 medium red onions, rough chopped
1 tablespoon sambal
2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
1/4 cup rice wine vinegar
1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
Canola oil to cook
Salt and black pepper to taste
1 medium eggplant, sliced 1/4-inch
1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and black pepper to taste
2 pounds red bliss potatoes, washed and cut in half
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
6 each scallions, sliced 1/8-inch
Salt and black pepper to taste

1
["In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes.", "Add the sambal and tomatoes and stir.", "Deglaze with vinegar and add the soy.", "Simmer on very low heat for 15 minutes.", "Season and check.", "Using a hand blender and food processor, blend thoroughly and re-check for seasoning.", "Chill.", "12 large shrimp, de-veined, peeled with tail on", "Prepare a medium-hot oiled grill.", "Season the shrimp and then dip in the BBQ sauce and place on grill.", "Watch carefully and have a spray bottle of water handy to squelch flare-ups.", "Rotate and turn the shrimp often and brush with additional BBQ sauce.", "They will take about 8 minutes.", "For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season.", "Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through.", "Slice the vegetables on an angle into 1/4 strips.", "Toss the vegetables with the juice and season.", "For the Roasted Potatoes: In a large bowl, toss everything together.", "Wrap in a double thick foil ""papillote.""

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons chopped garlic, 2 tablespoons chopped ginger, 2 serrano chiles, de-stemmed, minced, 2 tablespoons, rinsed fermented black beans, and more.

Yes, Bbq Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes" falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bbq Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions