Szechwan Shrimp
with Grilled Mango Chutney

Makes 4 servings

• Timing
• Prep: 5 minutes
• (plus 5 minutes for Szechwan salt and chutney)
• Grill: 3 to 4 minutes

• Grill Tools and Equipment
• Clean grill screen
• Long-handled tongs

The floral, lightly peppery scent of Szechwan pepper is a natural with tropical fruit. In this recipe, a Szechwan rub seasons quickly grilled shrimp that are served topped with a grilled fresh mango sauce. The vibrant colors (coral pink shrimp, sunset orange mango), disparate temperatures and textures (a pop of hot shrimp, a slurp of chilled sauce), and flavor (floral spice meets peppered fruit) are enough to cause swooning.

The Grill

• Gas
• Direct heat, medium-high (425 degrees to 450 degrees F)
• Clean, oiled grate

• Charcoal
• Direct heat—light ash
• 12-by-12-inch charcoal bed (about 3 dozen coals)
• Clean, oiled grate on lowest setting

• Wood
• Direct heat—light ash
• 12-by-12-inch bed, 3 to 4 inches deep
• Clean, oiled grate set 2 inches above the fire

• Oil for coating grill screen
• 1 pound extra-large (26-30 count) shrimp, shelled and cleaned
• 2 teaspoons toasted sesame oil
• 1 teaspoon Sesame Szechwan Salt
• 1 cup Grilled Mango Chutney

1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.

2. Toss the shrimp with the sesame oil in a bowl until coated. Spread the shrimp out on a sheet of foil and season with the Sesame Szechwan Salt.

3. Grill the shrimp on the oiled screen, with the grill covered, 1 to 2 minutes per side, until firm and slightly browned.

4. Serve with the Grilled Mango Chutney as a dip.

• from:
• Mastering the Grill
  The Owner's Manual for Outdoor Cooking
• by Andrew Schloss and David Joachim
• Photography by Alison Miksch
• Chronicle Books, 2007
• $24.95/trade paperback
• 120 color photographs; 50 illustrations
• ISBN: 0811849643
• Recipe reprinted by permission.

Buy Mastering the Grill

Mastering the Grill

• Recipes

  • Grilled Polenta
          with Mediterranean Vegetable Compote
  • Szechwan Shrimp
         with Grilled Mango Chutney and Sesame Szechwan Salt

• Cookbook Profile Archive

This page created June 2007

Return to the
Global Gourmet^®
Main Page

Labor Day Recipes

Global Gourmet^®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Advanced Search
Recent Searches

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

Copyright © 1994-2008,
Forkmedia LLC