BBQ SHRIMP WITH GRILLED VEGETABLE SLAW AND "ROASTED POTATOES"

BBQ Shrimp with Grilled Vegetable Slaw and

Provided by Ming Tsai

Yield 4 servings

Number Of Ingredients 24

2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 serrano chiles, de-stemmed, minced
2 tablespoons, rinsed fermented black beans
2 medium red onions, rough chopped
1 tablespoon sambal
2 cups chopped fresh tomatoes (3 medium tomatoes) or drained whole roma tomatoes
1/4 cup rice wine vinegar
1/2 cup sweet soy (kechap manis) or 1/4 cup soy with 1/4 cup sugar
Canola oil to cook
12 large shrimp, de-veined, peeled with tail on
Salt and black pepper to taste
1 medium eggplant, sliced 1/4-inch
1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and black pepper to taste
2 pounds red bliss potatoes, washed and cut in half
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
6 scallions, each sliced 1/8-inch
Salt and black pepper to taste

Steps:

In a skillet coated with oil, saute the garlic, ginger, chile, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender and food processor, blend thoroughly and re-check for seasoning. Chill.
Prepare a medium-hot oiled grill. Season the shrimp and then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare-ups. Rotate and turn the shrimp often and brush with additional BBQ sauce. They will take about 8 minutes.
For the Grilled Vegetable Slaw: In a large bowl, toss all of the vegetables with the olive oil and season. Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through. Slice the vegetables on an angle into 1/4 strips. Toss the vegetables with the juice and season.
For the Roasted Potatoes: In a large bowl, toss everything together. Wrap in a double thick foil "papillote." Place on the grill, preferably on indirect heat. Cook for 45 minutes. Check for doneness and seasoning.
Plating: On a large platter, pile the potatoes in the middle and surround with the slaw. Place BBQ on top and serve.