BBQ Spicy Shrimp

I’ve heard that there are finer things in this world than a BBQ but honestly, I’ve never come across them. Peace on earth? Yeah, maybe that might be better. A birthday where no one – I mean no one – gives you a pair of ‘novelty’ socks. Okay, that’s a contender too, but other than that, I’m stumped.

Why is a BBQ so great? Well, it involves fire + outdoors + adult beverages and – here’s the important bit – the risk that you could burn the living daylights out of dinner. I mean, think about it, everyone could start fighting over that rogue tortilla chip under the couch because you incinerated supper. Or – and this is probably worse – you undercook the food and give al dente a whole new meaning.

It’s kind of like Russian roulette but with friends and food. What’s not to like?

And it’s got drama and lots of smoke and the opportunity to really tick off your neighbors. I love it. And admit it, you do too. So mix up a batch of these spicy shrimp and enjoy the drama that is a barbecue. Don’t like shrimp? Use this marinade on chicken or a piece of salmon. It doesn’t really matter because let’s face it – you’re probably going to burn it anyway.

Kidding. Just kidding.

Serves 2 starving people, 3 normal humans, or 4 who are saving space for dessert

1 lb shelled and deveined large shrimp

1 Tbsp tomato paste

1 clove garlic, minced

juice from 1 lime, about 2-2 ½ Tbsp

½ tsp Chile de Arbol powder (Cayenne)

½ tsp turmeric powder

1 Tbsp olive oil + additional to brush the limes

½ tsp sea salt + additional for the limes

1 lime, cut into slices

Mix the tomato paste, garlic, lime juice, cayenne and turmeric powders, olive oil and sea salt. It should form a thick paste. Place the shrimp in a bowl and coat with the paste. Pop in the fridge and let them hang out for half an hour or so.

Get your grill heated up to medium-high. Brush the lime slices on both sides with the olive oil and give them a sprinkle of salt. Place the shrimp on the grill and the lime too. You can use skewers but I think a good pair of tongs is your best friend. Grill until nicely seared on one side then flip and repeat. Shrimp cook fast – they only need a few minutes – so stay focused.

Cider vinegar & maple syrup glazed pork

cider-pork-plate-and-serving-dishWhen did we get so sniffy about leftovers? Gone are the days of the big roasts, the huge casserole dishes of cheesy, melted, layered things. Instead we cook a single chicken breast or one steak with a baked potato and just enough salad so there’s nothing left once we put the fork down. If the CSI team popped round and snooped in our fridge (this is purely hypothetical, granted) they’d be hard pressed to know we even eat.

I get the waste bit – we don’t want to store food in plastic containers only to unearth it weeks/months/you-get-the-idea later to discover we’ve created a new form of penicillin. No one wants to throw away food but on the other hand, aren’t we missing out on the joy of food? Food is messy. Food is communal. Food isn’t shovelling something into our mouths while we check our twitter feed. And leftovers are the delicious evidence of a meal enjoyed, a meal savored. Heck, a lot of food is better the next day (or the day after).

cider-pork-ingredient-shotIt’s like this pork shoulder…It’s glazed with a reduction of cider vinegar, maple syrup, some spices and chile. Yep, chile, the lifeblood, mother’s milk and all-round most awesome thing on this earth. Then you cook it for a long time (this is when you can check Facebook) and then – and then what? Then you call round every friend you can think of and you eat. And you eat. And you eat some more. When you can’t eat anymore you hug your friends goodnight, stow any leftovers in the fridge and go to bed, smug that you’ve got breakfast, lunch and dinner(s) sorted.

If you get sick of it before you finish it (this can happen) then pop the l.o.’s into the freezer. You’ll feel even more smug when you remember that you’ve got the fixings for a sandwich right there, just waiting for you.

So kiss the chicken breast goodbye (figuratively, my friend) and go big. You’ll thank me. Hopefully you’ll do better than that – you’ll invite me over. I’ll even bring my own plastic container for leftovers.

cider-pork-plate-shotCider vinegar & maple syrup glazed pork

Feeds a small army

For the glaze:

½ tsp fennel seeds

½ tsp coriander seeds

½ tsp cumin seeds

1 dried Chile mulato

1 dried Chipotle chile

1 bay leaf

½ stick cinnamon

1 cup apple cider vinegar

¼ cup maple syrup

1 Tbsp honey

For the pork:

Pork shoulder, about 5lbs

Olive oil

Salt

Chile pequin

Preheat oven to 425°

Place the pork into a large casserole dish that has an oven proof cover. Rub some olive oil and salt onto the pork. Put in the hot oven and cook for 15 minutes.

While it’s cooking, make the glaze. Place all the dry ingredients in a small saucepan and cook over medium high heat for a few minutes until they’re nicely toasted. Then add the vinegar, maple syrup and honey. Cook for another 5 minutes, remove from the heat and allow to cool. Strain.

Baste the pork with the glaze and cook for another 15 minutes then reduce the heat to 240° and cover. Cook for 4 hours or more – until the meat is tender and flakes off easily. (You could also do this in a slow cooker.) Remove from the oven and take the pork out of the pan and place it on a plate. Put the pan with the cooking juices back in the oven and turn the temperature to high to reduce the cooking liquid. While the juices are reducing, flake the meat and then return to the pan and stir to coat. Cook for another 5-10 minutes until nicely glazed then serve, with chile pequin on the side.