Last updated: April 08. 2014 5:23PM - 1671 Views
Sue Rismondo Vanderlyn’s Restaurant



Sue Rismondo
Sue Rismondo
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I’m very excited to tell you about today’s appetizer. It is bursting with flavor, a great blend of color and texture and a wonderful source of protein and fiber. It is one of my favorite dishes, and when we have served it in the past, our guests loved it, too, so it was an easy choice for me to share.


This is also easy to prepare. The corn relish can be made in advance, and shrimp naturally cook very quickly. The flavor added by the raspberry barbecue sauce blends well with the shrimp and corn. This dish is the perfect complement to a special party you may be hosting or for a family dinner. It can be used as an entrée if you need a quick, healthy meal.


If you are like me and would rather have Chef John prepare this dish for you, we will offer the Grilled Raspberry Barbecued Shrimp and Corn Relish at Vanderlyn’s Restaurant beginning this evening. For reservations or additional features call Vanderlyn’s at 570-283-6260. Be sure to join us for Easter Dinner; we will served a special Easter menu beginning at noon.


• • •


GRILLED RASPBERRY


BARBECUED SHRIMP


WITH CORN RELISH


6 shrimp, size 13-15, peeled and deveined


4 ounces fresh corn, cooked and removed from cob


1 ounce carrot, fine dice


1 ounce celery, fine dice


1 ounce shallots, fine dice


1/2 ounce jalapeno pepper, fine dice


Coarsely ground black pepper, to taste


spice blend of kosher salt, onion, garlic, red pepper and black pepper, to taste


chopped parsley, as needed


3 ounces red wine vinaigrette


4 ounces raspberry barbecue sauce (to make this at home, puree 1 pint of fresh raspberries into 1 quart of your favorite barbecue sauce)


Method, grilled shrimp:


1. Marinate shrimp using 1 ½ ounces vinaigrette, 1 ½ ounces barbecue sauce and a pinch of spice blend – allow to marinate 10-30 minutes. For more even cooking and easier handling during cooking, place shrimp on wooden skewers that have been soaked in water for one hour. Soaking prevents the skewer from burning.


2. Place shrimp on char-grill for 1-2 minutes per side. Apply a drizzle of barbecue sauce to each side of the shrimp and cook 15 seconds more to glaze shrimp with sauce. You are now ready to plate the shrimp.


Method, corn relish:


1. Combine corn, shallots, celery, carrots and jalapeno in a mixing bowl.


2. Add remaining vinaigrette and 1 ounce of barbecue sauce.


3. Season to taste

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