Ginger Shrimp With Charred Tomato Relish
Ginger Shrimp With Charred Tomato Relish
Green tomatoes quite simply are ones that haven’t ripened yet. Not only do they have slightly sour taste to them but also contain less sugar. By charring them you will find that they are a lot easier to peel because they have become softer.
Ingrediënten
- 20 Extra Large Shrimps Peeled, Deveined but Tails Left On
- 2 Garlic Cloves Minced
- 1 ½ Tablespoons Grated Peeled Ginger
- 3 Tablespoons Vegetable Oil
- 4 Ripe Plum Tomatoes Cut In Half Lengthwise
- 2 Medium Green Tomatoes Cut In Half Lengthwise
- Coarse Salt
- Freshly Ground Black Pepper
- 2 Tablespoons Fresh Lime Juice
- 1 Tablespoon Freshly Minced Jalapeno Chilli With Seeds
- 1 Teaspoon Sugar
- 1 Tablespoon Freshly Chopped Cilantro
- 1 Tablespoon Freshly Chopped Basil
Instructies
- In to a bowl mix together the garlic and ginger.
- Now take half of this and transfer to another bowl and add to these 2 tablespoons of the oil before then adding the shrimps and tossing them in the mixture to make sure that they are evenly coated in it.
- Now cover this bowl over and place in the refrigerator for 30 minutes to allow the shrimps to marinate.
- As for the rest of the ginger and garlic mixture this should be covered and placed in the refrigerator as well.
- Now heat up the barbecue and whilst this is happening into another bowl put the tomatoes and toss them in the last tablespoon of oil along with some salt and pepper to season.
- Now grill the tomatoes on the barbecue the cut sides facing upwards until the skins become charred and the flesh inside becomes tender.
- The plum tomatoes will take around 4 to 6 minutes to cook and the green tomatoes will take about 8 to 10 minutes to cook.
- If the green tomatoes are especially hard they may need a little longer than 10 minutes.
- Also be careful when cooking the tomatoes as both the juices from them and the oil in which they are coated may cause flare ups to occur.
- Once the skins have become charred on the tomatoes and the flesh soft remove from heat and set to one side to allow them to cool down a little.
- As soon as they have cooled down enough peel away and discard the skins and seeds then finely chop them up and add to the garlic and ginger mixture from earlier.
- Also add to this mixture the lime juice, jalapeno chili, sugar cilantro and basil then well combined together pour into a serving dish and set to one side for later.
- Remove shrimps from refrigerator and just before placing on to the barbecue thread one shrimp on to a skewer through both the top and tail and sprinkle with some salt and pepper.
- Place on the barbecue and cook for about 2 minutes on each side or until the flesh has turned opaque throughout.
- Once cooked place the skewers on to a clean plate along with the bowl of tomato relish you made earlier.
