Learning from a simple shrimp recipe
This preparation is a reminder that even the simplest recipe can provide a cooking lesson or two. To wit:
1. There’s more than one way to skewer shrimp. Consider a vertical, top-to-tail runthrough. The flesh is evenly exposed to the heat and the chance of overcooking is reduced. Bonus: The technique is visually interesting.
2. For the grill or grill pan, choose shrimp on the large side. Leave the tails on, they help keep the shrimp intact for eating by hand.
3. You can skip the soaking step for bamboo skewers when you thread the shrimp and then marinate them. The skewers will get sufficiently moistened to keep them from burning.
4. Hoisin sauce is a great and versatile pantry ingredient, offering timesaving, salty-sweet, umami power. An opened jar can be refrigerated for up to a year.
Grilled Hoisin-Garlic Shrimp
1 lemon
1 lime
2 medium cloves garlic
¼ cup extra-virgin olive oil, plus more as needed
2 tablespoons hoisin sauce
¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper
1 teaspoon paprika (sweet or smoked)
1 pound peeled/deveined tailon shrimp (16-20 count), defrosted if frozen
2 tablespoons unsalted butter Leaves from 4 stems parsley or cilantro
Use a Microplane to grate 1 teaspoon of zest each from the lemon and lime, letting them fall into a rectangular baking dish (that is longer than the skewers). Cut the fruit into wedges for serving. Mince the garlic and add to the baking dish, along with the oil, hoisin sauce, salt, black pepper and paprika, then stir until well blended.
Thread the shrimp on your skewers; if you choose to do so as shown in the accompanying photo (sort of lengthwise), you should be able to fit about 3 shrimp per skewer. Add them to the garlic-hoisin marinade as you work.
Cover and let them sit for 20 minutes, turning them over a few times to make sure the shrimp and skewers are evenly coated/moistened. Take this time to heat your grill or grill pan.
Cook for 2 to 3 minutes total, turning the skewers as needed, until the shrimp are just opaque and lightly charred. Transfer to a platter.
While the shrimp are cooking, melt the butter in the microwave or in a small pan on the stovetop. Finely chop the parsley or cilantro leaves.
Use the melted butter to brush the just-grilled shrimp, then scatter the fresh herbs on top. Serve warm or at room temperature, with the lemon and lime wedges.
Makes 2 to 3 servings.