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Garlic Lovers Grilled Shrimp Cocktail

GARLIC LOVERS GRILLED SHRIMP COCKTAIL

Shrimp…. who doesn’t love shrimp? Okay– my mother does not because she doesn’t eat seafood AT ALL! I always wonder how we are related because I LOVE all seafood… (HI mom, just kidding—I love you). To me, shrimp is the go to seafood. Since I am not on a “LOBSTER BUDGET”, shrimp is pretty much readily available and not too expensive. It is also very versatile. If you research shrimp recipes online, a bazillion recipes come up. You can sauté, poach, steam, bake, smother in sauce, eat them hot or cold or any combination of the above. These methods are just the begining. Today I am going to talk about my recipe for GARLIC LOVERS GRILLED SHRIMP COCKTAIL. When developing this recipe for ANCIENT ORGANICS (yep another recipe developement), I wanted to give a little twist on the traditional shrimp cocktail. Here is how I did it: Instead of water boiling the shrimp to cook them–I marinated them in pan roasted fresh garlic and ghee, then grilled them on a skewer. I then made a homemade cocktail sauce with fresh chili garlic paste, prepared horsradish, fresh chopped garlic and a dollop of sour cream. Yes, this is still a cold appetizer, but with the rich flavors of garlic and creamy ghee served with a robust cocktail sauce. This is definetly for all of you garlic lovers out there.

Because this recipe is super simple and quick, I am going to be quick here too. So if you want a breathtaking  variation of the run of the mill shrimp cocktail to woo your guests, give my recipe for GARLIC LOVERS GRILLED SHRIMP COCKTAIL at try. Warning: once you go grilled, you will never go back to boiled!

A CHEFS TIP: ALWAYS choose the most sustainable seafood for your geographic area. As mentioned in previous posts, I always go to the website or my phone app for Monterey Bay Aquarium’s SEAFOOD WATCH (just click here to get the info so you too can choose the BEST recommendations on your seafood too) I chose “white leg” shrimp that is available worldwide as my BEST choice recommended seafood for this recipe.

SERVES 4 (makes about 20 to 24 individual skewered shrimp) NOTE: this recipe is to be done the day before service.

1lb raw white leg peel and tail on shrimp, U20-24 (BEST choice for my area)

8 large fresh organic garlic cloves, fine chop, reserve 1 tablespoon

4 tablespoons ANCIENT ORGANICS brand 100% organic grass-fed GHEE (click here to buy some and if you want a discount use Honey10 as the code for a 10% discount through May 21st.)

small wooden 4.5 inch skewers, as many as the amount of shrimp you have

2 tablespoons fresh chili paste

1 tablespoon prepared horseradish (not cream style)

2 tablespoons water

1 tablespoon whole fat organic sour cream

Rinse your shrimp and remove the peel but leave the tails on. Remove any debrit or “vein” if noticeable. Slide each onto a skewer as shown in above picture. Place into a medium mixing bowl.

In a small frying pan, heat on medium. Add in the ghee and melt. Add in the chopped garlic (minus the reserved 1 tablespoon). While stirring often, lightly caramelize to a light golden brown and soft. Remove from the heat. Now gently stir into the bowl with the skewered shrimp, coat well. Cover and allow to rest for 2 hours. These are your prepared shrimp skewers.

In a small mixing bowl, mix in your chili paste, horseradish, water, sour cream and reserved 1 tablespoon of fresh chopped garlic. Mix until smooth. Cover and refrigerate until service. This is your cocktail sauce.

Heat your grill pan on high. Arrange your prepared shrimp skewers and scrape out any remaining garlic that fell into the bowl. Grill the shrimp for 3 minutes each side, stir the loose garlic as not to burn it. Remove the loose garlic after about 3 minutes to a clean plate. Remove the grilled shrimp skewers to the same clean plate that includes your grilled garlic. Allow to cool for 30 minutes. Cover and refridgerate overnight until cold.

When it is close to service, remove the grilled shrimp skewers, grilled garlic and the cocktail sauce from the refrigerator. Allow to sit for 20 minutes at room temperature. Arrange on your service platter and enjoy! I like to make them face the same way on ice, sprinkle with the grilled garlic and then serve with the cocktail sauce. NOTE: I froze strips of fresh lemon peel in round ice cube molds for an extra fancy look (see pic above). This is your opportunity to also get fancy and creative….

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