Aussie Shrimp On The Barbie With Mango Relish Recipes

SIMPLE SHRIMP ON THE BARBIE

Steps:

• Mix olive oil, wine, lemon juice, salt, pepper, cayenne and garlic in a bowl. Add shrimp and toss to coat. Marinate in the fridge for an hour, two hours at the most. If you leave it longer, the lemon juice will start to "cook" the shrimp.
• Heat barbeque to medium heat. Cook shrimp until just cooked through, about 3 minutes on each side.
• Sprinkle shrimp with parsly and garnish with lemon wedges.

AUSTRALIAN SHRIMP ON THE BARBIE

Steps:

• Gather the ingredients.
• Peel and devein the shrimp , leaving the tails intact.
• Mince the fresh parsley, thyme, cilantro , and shallots. Crush the garlic cloves.
• Combine the melted butter , olive oil, parsley, thyme, cilantro, lemon juice, cloves, shallots, salt, and black pepper in a large bowl.
• Mix in the shrimp. Marinate at room temperature for 15 minutes or in the refrigerator for 30 minutes. Discard the marinade after the 30 minutes, as it will not be safe to reuse due to contact with the raw shrimp.
• Prepare the barbecue with medium-hot coals.
• Thread the shrimp on narrow skewers . Grill until just opaque (or pink in color and firm to touch), about 2 minutes per side.
• Line a platter with fresh spinach leaves. Arrange the skewers on the platter. Garnish with lemon.
• Serve and enjoy!

SHRIMP ON THE BARBIE

Steps:

• Combine all marinade ingredients.
• Soak uncooked and unshelled shrimp in marinade for 1 to 1 1/2 hours turning periodically.
• Place on hot grill and cook until just pink and blackened on the outside.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

AUSTRALIAN SHRIMP ON THE BARBIE

Steps:

• Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
• Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side.
• Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.

AUSSIE SHRIMP ON THE BARBIE WITH ORANGE GINGER SAUCE

Steps:

• Soak 12 long wooded skewers in water for 30 minutes.
• Push skewers through shrimp lengthwise from top to tail, 1 shrimp per skewer.
• Combine all other ingredients in saucepan and cook over low to medium heat, stirring, until butter is completely melted.
• Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
• Baste liberally with sauce and grill for 2 minutes.
• Turn shrimp over and baste again, cooking for another 2 minutes.
• Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
• Remove from heat immediately when done, as they will get tough if overcooked.
• Use any remaining sauce for a dip for shrimp.

CARIBBEAN OYSTER FRITTERS WITH MANGO RELISH

Steps:

• In a large bowl, combine flour, baking powder, salt, pepper, eggs, parsley, cayenne pepper, coconut, and onion. Mix until smooth; add oysters.
• In a large skillet heat oil for 10 minutes. Drop fritter mix by the tablespoonful in hot oil. Fry until golden brown.
• Mix relish ingredients together in a bowl and chill. Serve fritters with relish.

AVOCADO CORN RELISH

Steps:

• Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
• Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add to the sauted corn along with the scallions, vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
• Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to 1 day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.

AUSSIE SHRIMP ON THE BARBIE WITH MANGO RELISH

Steps:

• SHRIMP: Soak 8 (4") bamboo skewers in water for 10 minutes to prevent burning. Preheat grill to medium heat. Combine all ingredients except shrimp and skewers in a small mixing bowl. Line shrimp up in vertical rows of five, all facing the same direction on a flat surface. Thread two wooden skewers, one at the head-end and one at the tail-end, through each row of five shrimp so you end up with a washboard-looking rectangle of skewered shrimp. Place shrimp on a platter and brush all over with garlic mixture. Place shrimp skewers on hot grill and cook 1-2 minutes per side.
• MANGO RELISH: Heat olive oil in a small skillet over medium heat. Saute onion, garlic and chile pepper until soft and fragrant. Turn off heat and stir in sugar and diced mango. Season to taste with salt and pepper.

AUSTRALIAN SHRIMP ON THE BARBIE

Steps:

• 1. Combine first 7 ingredients in large bowl.
• 2. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
• 3. Prepare barbecue with medium hot coals.
• 4. Thread shrimp on narrow skewers.
• 5. Grill until just opaque, about 2 minutes per side.
• 6. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.

PICKLED BEET RELISH

Steps:

• Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;

HONEY SESAME SHRIMP "ON THE BARBIE"

Steps:

• Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
• Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator, for 30 to 60 minutes.
• Preheat the grill to high.
• Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
• When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.
• Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.
• Note: Sweet chile sauce is the Thai version of ketchup. One good brand to look for is Siriacha. If not available, simply omit.