Black-Pepper Shrimp and Pineapple

"I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet tried it, but will submit my comments when I get a chance. Recipe by Jean-Georges Vongerichten"
 
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Ready In:
35mins
Ingredients:
16
Serves:
4-6
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ingredients

  • Black-Pepper Sauce

  • 1 tablespoon grapeseed oil
  • 2 tablespoons garlic, minced
  • 2 12 tablespoons ginger, minced
  • 8 scallions, chopped
  • 1 12 tablespoons black peppercorns, crushed
  • 1 12 tablespoons fermented black beans, rinsed, squeezed, and chopped
  • 12 cup sweet soy sauce (kecap manis)
  • 2 12 tablespoons soy sauce
  • 3 34 tablespoons sugar
  • 2 12 tablespoons lime juice
  • 1 12 teaspoons salt
  • skewer
  • 24 large shrimp, deveined, tails left on
  • 1 pineapple, peeled, cored, and cut into 1 inch chunks
  • 1 cup pea shoots, chopped (watercress can be substituted)
  • 1 cup jicama, cut into 1/2 inch dice
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directions

  • Black-Pepper Sauce Heat the oil over medium heat in a skillet, add the garlic, ginger, and scallion, and sauté until golden.
  • Add the pepper, and cook until it becomes fragrant, then add the remaining ingredients, and bring to a boil.
  • Simmer for 2 minutes.
  • Remove from heat, transfer to a blender, and purée until the sauce becomes medium smooth.
  • Skewers Heat one side of the grill to medium.
  • Cook pineapple on the cool part of the grill until it is lightly caramelized.
  • Remove, and assemble the skewers, alternating 2 pieces of shrimp and 3 of pineapple.
  • Place over the coals, and grill until the shrimp start to turn pink.
  • Brush both sides of the skewers liberally with the black-pepper sauce, and return to the grill to finish cooking.
  • Toss the pea shoots and jícama together, and serve with the shrimp skewers.

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