I've made this several times and it's fantastic. Great as an appetizer or even dinner, this simple recipe is quick to make. Spicy and delicious, but not too hot. Pair this with an IPA, pale ale, or saison!
Ingredients:
2 lbs shrimp, peeled and de-veined
8 cloves of garlic, peeled
1 tbsp agave nectar
1 tsp fresh ground coriander
2-3 tbsp fresh thyme, light chop
2 habanero peppers, quartered and stemmed and seeded
2 lbs shrimp, peeled and de-veined
8 cloves of garlic, peeled
1 tbsp agave nectar
1 tsp fresh ground coriander
2-3 tbsp fresh thyme, light chop
2 habanero peppers, quartered and stemmed and seeded
1/4 cup white wine vinegar
1/2 cup India Pale Ale
Pinch of ancho chile powder
Canola oil (around 3/4 cup or more for emulsification)
kosher salt and fresh ground black pepper
Pinch of ancho chile powder
Canola oil (around 3/4 cup or more for emulsification)
kosher salt and fresh ground black pepper
Quarter, stem, and seed the habaneros (keep a few seeds if
you want a little more heat. I usually do). Toss the habanero, nectar, beer,
vinegar, thyme, ancho, and a pinch of salt and pepper into a blender.
In a small pan over medium heat, add 1 tablespoon of canola
oil. Add in the whole garlic with a pinch of salt. Toast for about 5 minutes.
They should turn golden brown. Add the garlic in the blender. Puree until
smooth. The color should be green. If not, add a bit more thyme until you get a
nice green color.
When the puree is
smooth, slowly start adding in the canola oil and blend until emulsified.
Heat grill or grill pan on high. If using wooden skewers, then submerse the skewers in some water for about 15min. Sprinkle salt and fresh cracked black pepper over the shrimp. Toss in some canola oil. Skewer 4 shrimp per skewer (don’t want to overcrowd). Place on grill and cook around 2 min per side until cooked through. When done, plate the shrimp and pour the vinaigrette all over the shrimp and garnish with more thyme. Enjoy!
