“Old Bay of Bengal” Grilled Shrimp

DifficultyIntermediate

This recipe is a delicious fusion of worldly spices and simple shrimp that create a flavor profile that is sure to become a favorite.

"Old Bay of Bengal" Grilled Shrimp

Prep Time1 hr 30 minsCook Time10 minsTotal Time1 hr 40 mins
 2 lbs fresh shrimp, peeled and deveined
 2 lemons, juiced
 canola or grapeseed oil to grill
 flaky sea salt to taste
Brine
  cup sugar
  cup kosher salt
 1 tbsp ground tumeric
 1 serrano pepper, slit down the middle (or any hot pepper)
 1 tbsp black peppercorn
 8 cups water
Spice Butter
 1 tbsp cumin seeds, whole and untoasted
 2 tsp fennel seeds, whole and untoasted
 2 tsp nigella seeds
 2 tsp celery seeds
 1 tsp fenugreek seeds
 1 tsp yellow mustard seeds
 ½ tsp cayenne pepper
 1 stick butter
 5 cloves garlic, finely minced
 zest of 1 lemon
 1 tsp sugar
Brine
1

Combine the brine ingredients in a pot. Heat and stir occasionally until salt and sugar are dissolved.

2

Remove from heat and let steep for 10-15 minutes.

3

Add 2 cups of ice cubes to cool brine.

4

When brine is at room temperature or colder, strain over shrimp.

5

Place brine soaking shrimp in refrigerator for at least 30 minutes, but no more than 1 hour. (Brine can be made in advance and refrigerated until needed.)

Spice Butter
6

While shrimp is brining, grind all whole spices separately in a spice grinder or a spice-dedicated coffee grinder.

7

Combine freshly ground spices with cayenne pepper in a small bowl and set aside.

8

Gently melt butter in a small pan or pot until almost simmering. Add spice blend.

9

Cook butter and spice mix for 2 minutes then add garlic.

10

Stir and cook gently until the mixture is fragrant (about 3-4 minutes) DO NOT LET THE GARLIC BROWN.

11

Remove from heat and add sugar. Let steep for 15 minutes.

12

Fold in lemon zest to finish the spice butter. You will have extra butter that can be saved for 7-10 days if sealed tightly and refrigerated.

Shrimp
13

Load up your KUDU chimney and light your braai wood/briquette combination until white hot.

14

Carefully spread coals evenly and lower the grate attachment to directly above the hot coals.

15

While your coals are heating, drain shrimp from it's brine and spread out over baking sheet lined with paper towels. Blot to dry thoroughly.

16

Put the shrimp in a large mixing bowl and coat with oil, tossing to ensure even coverage.

17

Quickly put the shrimp onto your very hot grate in a single layer ensuring there is about 1 inch between shrimp

18

Cook for about 2-3 minutes or until the top begins to turn translucent. Turn shrimp.

19

Cook for 1 minute or until the shrimp is opaque and pink but not dried out. Transfer shrimp to a clean mixing bowl.

20

Stir spice butter as spices may have settled and add 2-3 tablespoons to the hot shrimp.

21

Add lemon juice and flake salt as needed. Add more cayenne if you like your food a little more spicy.

22

Placed dressed shrimp on a serving platter and repeating the grilling process until all shrimp are cooked.


Recipe provided by KUDU Braai Master Cheetie Kumar: 

As a child in India, Cheetie could often be found in the kitchen with her mother and grandmother watching and learning as they prepared daily meals. Her family held strongly to their culinary heritage, thoughtfully passing on generations old technique and authentic preparation. At the age of 8 she arrived in the US and settled in the Bronx, NY. Immersed in a world of various ethnicities, Cheetie was exposed to new cultures, flavors and food. Daily lunches at friend’s houses opened her eyes to a blending of culinary ideas inspired by Korean, Chinese, Thai, Eastern European and South American dishes.

Upon moving to North Carolina, she embraced the area’s culture of readily available, nationally renowned agriculture, and incorporated these seasonally evolving foods to fit her multi-cultural menus at Garland. Cheetie’s cooking is created in a refined and thoughtful way, filled with imagination and rebellion. It is unassumingly delicious. Her food may seem “foreign” but is rather an interpretation of local ingredients made through the eyes of someone who grew up in India, New York City, and the South.

Ingredients

 2 lbs fresh shrimp, peeled and deveined
 2 lemons, juiced
 canola or grapeseed oil to grill
 flaky sea salt to taste
Brine
  cup sugar
  cup kosher salt
 1 tbsp ground tumeric
 1 serrano pepper, slit down the middle (or any hot pepper)
 1 tbsp black peppercorn
 8 cups water
Spice Butter
 1 tbsp cumin seeds, whole and untoasted
 2 tsp fennel seeds, whole and untoasted
 2 tsp nigella seeds
 2 tsp celery seeds
 1 tsp fenugreek seeds
 1 tsp yellow mustard seeds
 ½ tsp cayenne pepper
 1 stick butter
 5 cloves garlic, finely minced
 zest of 1 lemon
 1 tsp sugar

Directions

Brine
1

Combine the brine ingredients in a pot. Heat and stir occasionally until salt and sugar are dissolved.

2

Remove from heat and let steep for 10-15 minutes.

3

Add 2 cups of ice cubes to cool brine.

4

When brine is at room temperature or colder, strain over shrimp.

5

Place brine soaking shrimp in refrigerator for at least 30 minutes, but no more than 1 hour. (Brine can be made in advance and refrigerated until needed.)

Spice Butter
6

While shrimp is brining, grind all whole spices separately in a spice grinder or a spice-dedicated coffee grinder.

7

Combine freshly ground spices with cayenne pepper in a small bowl and set aside.

8

Gently melt butter in a small pan or pot until almost simmering. Add spice blend.

9

Cook butter and spice mix for 2 minutes then add garlic.

10

Stir and cook gently until the mixture is fragrant (about 3-4 minutes) DO NOT LET THE GARLIC BROWN.

11

Remove from heat and add sugar. Let steep for 15 minutes.

12

Fold in lemon zest to finish the spice butter. You will have extra butter that can be saved for 7-10 days if sealed tightly and refrigerated.

Shrimp
13

Load up your KUDU chimney and light your braai wood/briquette combination until white hot.

14

Carefully spread coals evenly and lower the grate attachment to directly above the hot coals.

15

While your coals are heating, drain shrimp from it's brine and spread out over baking sheet lined with paper towels. Blot to dry thoroughly.

16

Put the shrimp in a large mixing bowl and coat with oil, tossing to ensure even coverage.

17

Quickly put the shrimp onto your very hot grate in a single layer ensuring there is about 1 inch between shrimp

18

Cook for about 2-3 minutes or until the top begins to turn translucent. Turn shrimp.

19

Cook for 1 minute or until the shrimp is opaque and pink but not dried out. Transfer shrimp to a clean mixing bowl.

20

Stir spice butter as spices may have settled and add 2-3 tablespoons to the hot shrimp.

21

Add lemon juice and flake salt as needed. Add more cayenne if you like your food a little more spicy.

22

Placed dressed shrimp on a serving platter and repeating the grilling process until all shrimp are cooked.

“Old Bay of Bengal” Grilled Shrimp

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