COMFORT FOODS MADE FAST AND HEALTHY!
A barbecue is a universal way to celebrate.
If you’re using a Weber grill, you have George Stephen to thank for this innovative device.
The year was 1952. At the Weber Brothers Metal Works, employee George Stephen had a crazy idea. Using the marine buoys made by his company as a model,
he concocted a funky domeshaped grill with a lid to protect food and keep in the rich barbecue flavour. From those humble beginnings, an international grilling revolution was born.
James Purviance is the author of “Weber’s New American Barbecue – A Modern Spin on the Classics”. Purviance is one of America’s top grilling experts and Weber’s master griller. Through stories and essays, hundreds of photos, crystal-clear techniques and 100 exceptional and foolproof recipes, “Weber’s
New American Barbecue” celebrates what’s happening at the grill today.
From everyday backyard heroes melding flavours to chefs creating new classics and pitmasters setting new standards of excellence at competitions, this book explores the delicious evolution of a true pastime – barbecue.
Purviance’s recipe for Spicy Shrimp with Charred Poblano Romesco is the perfect appetizer. Serve it with some toasted, crusty bread or tortilla chips for dipping
into the flavourful Romesco.
SPICY SHRIMP WITH CHARRED POBLANO ROMESCO
(Serves 4 to 6.) THE green romesco is less sweet and a bit spicier than a traditional roasted red pepper romesco. Remember that jalapeño chili peppers vary in heat from one to the next, so it’s a good idea to taste them before adding to a dish. If you like, you can even leave the jalapeno out of this recipe.
12 poblano chili peppers, about
225g total
1 small jalapeno chili pepper, stemmed, seeded and chopped 1/2 cup fresh cilantro sprigs 1/4 cup almonds, toasted 1 tablespoon fresh lemon juice 2 garlic cloves 1/4 teaspoon freshly ground black pepper 1/8 teaspoon granulated sugar 4 tablespoons extra-virgin olive oil 2 teaspoons Kosher salt 1 teaspoon paprika 1/4 teaspoon ground cayenne pepper
24 large prawn/shrimp (21/30 count), peeled and deveined, tails left on, patted dry.
1. 1. Prepare grill for direct cooking over high heat (230C/450 F to 285C/550 F).
2. 2. Grill the poblano chilies over direct high heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stems and seeds, and then coarsely chop the chilies.
3. 3. In the bowl of a food processor, combine the poblanos, jalapeno, cliantro, almonds, lemon juice, garlic, pepper, sugar and 3 tablespoons of the oil and 1 teaspoon of the salt, and process until well-blended but some texture still remains. Transfer sauce to a serving bowl.
4. 4. In a medium bowl whisk together the remaining 1 tablespoon oil and 1 teaspoon salt, the paprika and cayenne. Add the prawn/shrimp and turn to coat in the mixture. Grill the shrimp over direct high heat, with the lid closed, until firm to the touch and just turning opaque in the centre, 2 to 4 minutes, turning once.
5. 5. Arrange prawn/shrimp on a platter and serve with the romesco sauce for dipping, and toasted bread and/or tortilla chips for dipping.
6. Excerpted from “Weber’s New American Barbecue” by Jamie Purviance (2016). Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.