Apr 11, 2008 10:03 am US/Eastern
Marathon Lunch #1
Chef Peter Eco of Stix and 33 Restaurant and Lounge
Grilled Shrimp on a Coconut Lime Stix with Baby Arugula, Sunflower Seeds and Pineapple Vinaigrette
Ingredients:
3 each 21-25 Shrimp peeled & deveined, tail-on
3 Stix Thai Coconut Lime Skewers (optional)
1 cup – Baby Arugula (washed and dried)
1Tbl. – Sunflower Seeds
As needed – Salt & Pepper
As needed – Pineapple Vinaigrette (recipe follows) Reserve some to use as a marinade for the shrimp.
Technique:- Skewer a shrimp from the tail end by pushing the skewer up through the middle of the shrimp to keep it as straight as possible.
- Brush the shrimp with a little of the pineapple marinade.
- Sprinkle with salt and pepper to taste.
- Grill for 3 to 4 minutes, flipping it in the middle of the cooking time.
- While the shrimp is cooking dress your arugula with 1 – 2 tbl. of the pineapple vinaigrette and a pinch of salt and pepper.
- Sprinkle with sunflower seeds. Toss.
- Put on plate and serve with cooked shrimp placed right on top.
Pineapple Vinaigrette Ingredients:1 fresh Pineapple – peeled, cored and rough chopped
1 Tbl. Rice Wine Vinegar
2 Tbl. Sweet Chili Sauce
3 Tbl. Orange Juice
1 Tbl. Honey
As needed – salt and pepper
Technique:- Place all ingredients in blender and liquefy until smooth.
- Pass through a coarse sieve. If it is too thick for your taste, thin with some orange juice. Reserve cold.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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