Grilled Shrimp with Lime and Chile-Cilantro Butter
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 2 ounces unsalted butter, room temperature
- 2 teaspoons honey
- 4 tablespoons minced cilantro, divided
- 2 tablespoons minced red chiles, stemmed and seeded
- 1 teaspoon grated ginger
- 1 tablespoon lime zest
- 1 pound shrimp, shelled and deveined
- 1 tablespoon fresh lime juice
- 1 lime, sliced into wheels
- 1 cup corn, off the cob
- Kosher salt and freshly ground black pepper
Procedure
Slightly tangy, sweet and spicy, this butter is a wonderful accompaniment to grilled shrimp. Use an oiled grill basket or skewers to prevent shrimp from slipping through the racks on the grill.
To prepare butter: In a small bowl, add the butter, honey, 2 tablespoons cilantro, chile, ginger and lime zest. Use a silicone spatula to mix until well combined. Set aside.
To cook shrimp: Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat. Brush the pan with a thin coating of oil using a silicone pastry brush.
Season the shrimp with salt and pepper and stir in corn, sliced lime, and 2 tablespoons minced cilantro. Carefully place the mix on the grill (or in a grilling basket, as pictured) and sear on both sides, stirring once, until no longer pink (about 3 to 4 minutes per side, depending on size of shrimp).
Transfer the cooked shrimp with corn and lime to a medium bowl, sprinkle with lime juice and toss with 2 tablespoons of the compound butter until well combined. Depending on your individual taste, add more butter to the bowl if desired. Taste and season with salt and pepper.
To serve: Divide the shrimp between 4 serving plates and drizzle with butter. Serve immediately.
To prepare butter: In a small bowl, add the butter, honey, 2 tablespoons cilantro, chile, ginger and lime zest. Use a silicone spatula to mix until well combined. Set aside.
To cook shrimp: Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat. Brush the pan with a thin coating of oil using a silicone pastry brush.
Season the shrimp with salt and pepper and stir in corn, sliced lime, and 2 tablespoons minced cilantro. Carefully place the mix on the grill (or in a grilling basket, as pictured) and sear on both sides, stirring once, until no longer pink (about 3 to 4 minutes per side, depending on size of shrimp).
Transfer the cooked shrimp with corn and lime to a medium bowl, sprinkle with lime juice and toss with 2 tablespoons of the compound butter until well combined. Depending on your individual taste, add more butter to the bowl if desired. Taste and season with salt and pepper.
To serve: Divide the shrimp between 4 serving plates and drizzle with butter. Serve immediately.
Grilled Shrimp with Lime and Chile-Cilantro Butter
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 2 ounces unsalted butter, room temperature
- 2 teaspoons honey
- 4 tablespoons minced cilantro, divided
- 2 tablespoons minced red chiles, stemmed and seeded
- 1 teaspoon grated ginger
- 1 tablespoon lime zest
- 1 pound shrimp, shelled and deveined
- 1 tablespoon fresh lime juice
- 1 lime, sliced into wheels
- 1 cup corn, off the cob
- Kosher salt and freshly ground black pepper
Procedure
Slightly tangy, sweet and spicy, this butter is a wonderful accompaniment to grilled shrimp. Use an oiled grill basket or skewers to prevent shrimp from slipping through the racks on the grill.
To prepare butter: In a small bowl, add the butter, honey, 2 tablespoons cilantro, chile, ginger and lime zest. Use a silicone spatula to mix until well combined. Set aside.
To cook shrimp: Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat. Brush the pan with a thin coating of oil using a silicone pastry brush.
Season the shrimp with salt and pepper and stir in corn, sliced lime, and 2 tablespoons minced cilantro. Carefully place the mix on the grill (or in a grilling basket, as pictured) and sear on both sides, stirring once, until no longer pink (about 3 to 4 minutes per side, depending on size of shrimp).
Transfer the cooked shrimp with corn and lime to a medium bowl, sprinkle with lime juice and toss with 2 tablespoons of the compound butter until well combined. Depending on your individual taste, add more butter to the bowl if desired. Taste and season with salt and pepper.
To serve: Divide the shrimp between 4 serving plates and drizzle with butter. Serve immediately.
To prepare butter: In a small bowl, add the butter, honey, 2 tablespoons cilantro, chile, ginger and lime zest. Use a silicone spatula to mix until well combined. Set aside.
To cook shrimp: Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat. Brush the pan with a thin coating of oil using a silicone pastry brush.
Season the shrimp with salt and pepper and stir in corn, sliced lime, and 2 tablespoons minced cilantro. Carefully place the mix on the grill (or in a grilling basket, as pictured) and sear on both sides, stirring once, until no longer pink (about 3 to 4 minutes per side, depending on size of shrimp).
Transfer the cooked shrimp with corn and lime to a medium bowl, sprinkle with lime juice and toss with 2 tablespoons of the compound butter until well combined. Depending on your individual taste, add more butter to the bowl if desired. Taste and season with salt and pepper.
To serve: Divide the shrimp between 4 serving plates and drizzle with butter. Serve immediately.