Thursday, September 2, 2010

Chile-Rubbed (Indoor) Grilled Shrimp

I love summer. I love everything about it--the hot blazing sun, swims in the ocean, fresh garlic and the overwhelming abundance of heirloom tomatoes, the way sweet corn tastes and the smoky charcoal flavor of grilled shrimp. Unfortunately, unless I'm away for a beach weekend at a gracious someone's house, I ain't grillin. You know why? Because city people don't grill. We don't have room, hardly any of us have outdoor space and we're not even technically allowed to by law in most cases. It's one of the few things that I miss out on living in this crazy metropolis called NYC. But coming from Hawaii, where outdoor grilling is practically a religion, it's sort of a big deal for me.

So! I decided to take matters into my own hands this season and invest in a Le Creuset grill pan. No, it's definitely not the same thing, but it's as close as I'm going to get until I can afford to buy my own little Montauk beach shack. For all you city dwellers out there, I highly recommend it. Yesterday, in the blazing 95 degree heat, I pulled out the pan and decided to make a classically summery meal--grilled shrimp and a mixed green salad with walnuts and creamy goat cheese accompanied by a perfect brioche from Pain D'Avignon.

This shrimp is super easy to make and has a nice spicy kick. Perfect for these last, lingering days of summer.

Chile-Rubbed (Indoor) Grilled Shrimp 
Adapted from Bon Appetit

16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Rinse the shrimp under cold running water, then blot them dry with paper towels.

Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side. When done the shrimp will turn pinkish white and will feel firm to the touch.

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