Steam-grilled Shrimps with Baby Potatoes, Chili Oil and Scallions
By Staub
Steam-grilled Shrimps with Baby Potatoes, Chili Oil and Scallions
By Staub
Yield/Serves:
Makes 4 servings
- 16 to 20 large peeled shrimp
- ½ cup chicken stock
- 300 grams yellow baby potatoes
- 6 tablespoons olive oil
- ½ serrano pepper
- 4 scallions
- 1 lime
- Pepper & salt
Mixing the serrano pepper and olive oil with a hand blender will give a stronger spicy flavor.
Cook the baby potatoes in salted boiling water. Make sure they are well cooked but still have a light crunch. Cool and slice the potatoes into ⅛-inch thick slices. Set aside. Half the serrano pepper and remove the seeds. Mince the serrano pepper as fine as possible. In a small metal bowl mix 4 tablespoons of the olive oil with the minced serrano pepper and season with some salt. Set aside. Wash the scallions and slice them as thin as possible. Set aside.
Pat the shrimp dry. In a metal bowl toss the shrimp with 2 tablespoons of olive oil. Season with salt and pepper. Preheat the steam grill on medium to high heat. Once hot, reduce to medium heat and place the shrimp on the grill. Grill until grill marks appear. Turn the shrimp, add the chicken stock and place the lid on the steam grill. Steam grill for 1 minute. Take the shrimp off the grill and allow to cool. Half the shrimp lengthwise. Using a fine zest grater season the shrimps with zest of one lime.
On a large serving platter divide the potato slices. Divide the shrimps over the potatoes. Drizzle with the chilli oil. Finish with the sliced scallions.
Cook the baby potatoes in salted boiling water. Make sure they are well cooked but still have a light crunch. Cool and slice the potatoes into ⅛-inch thick slices. Set aside. Half the serrano pepper and remove the seeds. Mince the serrano pepper as fine as possible. In a small metal bowl mix 4 tablespoons of the olive oil with the minced serrano pepper and season with some salt. Set aside. Wash the scallions and slice them as thin as possible. Set aside.
Pat the shrimp dry. In a metal bowl toss the shrimp with 2 tablespoons of olive oil. Season with salt and pepper. Preheat the steam grill on medium to high heat. Once hot, reduce to medium heat and place the shrimp on the grill. Grill until grill marks appear. Turn the shrimp, add the chicken stock and place the lid on the steam grill. Steam grill for 1 minute. Take the shrimp off the grill and allow to cool. Half the shrimp lengthwise. Using a fine zest grater season the shrimps with zest of one lime.
On a large serving platter divide the potato slices. Divide the shrimps over the potatoes. Drizzle with the chilli oil. Finish with the sliced scallions.