Bbq Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes" Recipe

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.

No additional tips available.

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

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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.

Bbq Shrimp with Grilled Vegetable Slaw and "Roasted Potatoes"

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