Marinated Sweet Chili Shrimp with Basil

      I found this wonderful grilled shrimp recipe online a few weeks ago, and I've been eager to try it ever since. The family and I love fresh shrimp, and the recipe seemed like one I could easily clean up. On my way home from work last night, I decided we'd make the following recipe for dinner. 

The one thing I forgot about? 

Physics Lesson #104: 

The 150 foot tall oak tree in your yard sheds a limb. Said limb is approximately 125 lbs.. 

Q: At what point does the limb reach Terminal Velocity? 

Let's ask my grill:

Go with God, my fair grill. Go to that little charcoal grill heaven in the sky.

So grilling was out of the picture for last night. What did I do? I turned the recipe into a stir-fry like riff on the original recipe, and it turned out terrific! My family LOVED it.

Original Recipe: Marinated Sweet Chili Shrimp With Basil

Ingredients

• 3 cloves garlic, minced
• 1/4 Cup extra virgin olive oil
• 1 Cup fresh diced tomatoes
• 1 Tablespoon white wine vinegar
• 1 bunch fresh basil (about a 1/2 Cup)
• 1/4 c sweet chili sauce
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• 2 lbs. fresh shrimp, peeled and de-veined
• skewers (soaked in water 1 hour)

Preparation

1. Put all your ingredients except the shrimp into a food processor and pulse until well blended. Transfer the mixture to a food storage bag with the shrimp. Gently shake until the shrimp are well coated. Refrigerate for a half hour turning twice.

2. Preheat your grill to medium, oil the grates to prevent the shrimp from sticking. Put a few shrimp on each skewer, and cook for about 3 minutes.


 My Stir-fry like Riff on the Recipe:

Ingredients

• 3 cloves garlic, minced
• 1/4 Cup extra virgin olive oil
• 1 Tablespoon white wine vinegar
• 1 bunch fresh basil (about a 1/2 Cup)
• 1 big squeeze Gourmet Gardens Chili Pepper in a Tube
• 1 big squeeze organic ketchup
  
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• 2 lbs. fresh shrimp, peeled and de-veined
• 1 heaping tablespoon cornstarch

Preparation

1. Put all your ingredients except the shrimp and cornstarch into a food processor and pulse until well blended. Transfer the mixture to a food storage bag with the shrimp. Gently shake until the shrimp are well coated. Refrigerate for a half hour turning twice. 

2. Heat a large skillet until very hot. Cook the shrimp quickly until just cooked, stirring frequently , about 2-3 minutes. As the shrimp cooks, it will release water. The marinating sauce will go to the bottom of the skillet.  Remove all the shrimp from the pan once cooked, and set aside. Allow the marinating sauce to reduce for a few minutes.


3. In a small glass whisk together the cornstarch and just enough water to dissolve it into a thin slurry.  While stirring the sauce in the pan, add the cornstarch slurry quickly into the center of the pan until the sauce begins to thicken and "seize up", becoming more gravy like. Pour over shrimp and serve.


I served this over rice. 

Note - my family agreed it could have used a stronger acidic note. I didn't have any fresh tomatoes in the house, and opted not to go the canned route - so next time, I'll definitely add diced tomatoes.Also...get fresh basil. It is definitely worth it; the flavor was outstanding.

Gourmet Gardens Chili Pepper in a Tube:

http://seriousfoodforthesoul.blogspot.com/2011/12/marinated-grilled-shrimp-with-sweet.html