A simple, delicious, and flavorful recipe, designed for outdoor cooking over an open fire! There's something particularly tasty about cooking directly on the camp fire. For this simple recipe, shrimp with their shells are placed on a very hot grill to quickly sear them, giving them a beautiful color and a slight smoky flavor.
The contrast between the fire, the spices, the acidity of the lemon, and the freshness of the cilantro works particularly well with whole shrimp. A straightforward recipe, exactly how we love to cook outdoors.
Ingredients
· 400 g large raw shrimp, cleaned, with shells
· 4 tbsp olive oil
· 2 cloves garlic, roughly chopped
· 1 tsp ground cumin
· 1 tsp ground ginger
· 1 ½ tsp La pincée Épicée Nº10 blend, or to taste
· 1 lemon, cut into 6 wedges
· 1 bunch fresh cilantro, roughly chopped
Instructions...
Prepare a good wood fire and wait for hot embers. Place the grill directly over the embers and let it heat up for a few minutes.
Pat the shrimp dry, then place them directly on the hot grill. Grill quickly, about 1 to 2 minutes per side, until the shells are well colored and slightly marked by the fire. The shrimp should be almost cooked at this stage. Remove from the grill and set aside.
Place a cast iron skillet over the fire and pour in the olive oil. Add the cumin, ginger, and La pincée Épicée Nº10. Stir for about 30 seconds to allow the spices to infuse the oil. Add the lemon wedges and sear them until they are nicely browned and slightly caramelized. Return the grilled shrimp to the skillet and mix them well with the spiced oil. Continue cooking for about 1 minute. Add the chopped garlic and stir for 30 seconds to 1 minute. Finish with a generous amount of fresh cilantro. Mix one last time and remove from the heat immediately. Serve directly in the cast iron skillet with the grilled lemon wedges and a little extra La pincée Épicée Nº10 to taste.
They can be eaten as is or served with rice, a crispy salad, or green vegetables.
Bon appétit!
A big thank you to Marie-Geneviève Parent @ateliersmoutarde for the recipe!
