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this has been a favorite summertime meal
in our house for many years a skewer of
shrimp glazed with honey and chipotle
peppers the rice is a garlicky cilantro
lime rice super summery the first thing
we'll need is shrimp I was just down on
the Georgia coast where my shrimp came
from beautiful shrimp they fish out
there and they're on the large side
which I would recommend for this recipe
these are head off but shell on they
have not been cut down the back or
quote-unquote deveined I think the
easiest way to cut them is not with a
knife but with scissors kitchen shears
and the best kitchen shears IMHO are the
ones that come apart so you can really
clean them you just snip up the back
when the processors do this they stop
right there which makes it really hard
to decel the tail if you're doing this
yourself you can keep going right
through the tail which makes it really
easy to peel the whole shrimp
now there's the euphemistically moniker
vein actually the shrimp's intestinal
tract I think it's easier to worry about
that later I'll just blast through the
rest of these peels I've got a pound of
shrimp here half a kilo which should be
enough for two or four people depending
on how hungry you are do yourself a
favor and right away get those shells
into your freezer for stock or on to
your compost heap or into the trash
whatever but do it now because they're
gonna start to stink up your kitchen
right away a clean plate with some paper
towels on it and now is when I will wash
my peeled shrimp in the sink and remove
the vein I'm putting them on the paper
towels because the shrimp for this
recipe really need to be dry or the
glaze won't adhere or Brown well for the
same reason I'll press on their tops
with some paper towels lovely now I'll
make the glaze I learned this glaze
years ago from a chef I knew in Boston
named Tony Rosenfeld he's got a burger
chain they're called be good and this
recipe is in his excellent cookbook it
starts with honey so it's time to summon
forth the upside down bear I'm putting
in at most like a half a cup of honey
100 mils or so and then we need these
chipotle peppers canned in adobo sauce
this is one of the most convenient and
potent flavor sources in the kitchen we
need like half of one of these standard
seven and a half ounce or 212 gram cans
if you want to mitigate the heat of
these smoked chilies you can cut them in
half and try to scrape out some of the
seeds and ribs but that's not as
effective as it is with a fresh chili
the capsaicin is kind of soaked through
everything in the Counting
but they weren't even that hot to begin
with I'll just chop those up as finely
as I can
Rosenfeld uses a food processor I just
don't want to get mine out and wash it
okay then in that goes into the honey
make sure to get a few spoonfuls of that
adobo sauce from the can what can you do
with this half a can of leftover stuff I
put it into a little baggie and then
freeze it for next time then we need a
big squeeze of tomato paste this is for
the color more than anything else it'll
make the shrimp very red and for me
that's it I'll just stir it up rosenfeld
puts vinegar and mustard in it you could
do that but I've found that I prefer to
get my acid by squeezing fresh lime on
my shrimp at the table plus the glaze
cooks better if it has less moisture but
if you don't want to squeeze lime on
your shrimp at the end definitely put a
glug of vinegar in this or some lime
juice gorgeous let's get our rice
started a little pot on medium heat some
olive oil and in goes a cup and a half
of basmati rice 300 grams not rinsed I
want to toast that loose dry outer coat
of starch they have just like making
risotto gets you a toasty flavor if you
want super fluffy rice that doesn't
clump up at all you could rinse your
rice first but I don't think it makes a
huge difference with a long grain rice
like basmati which is low in mlah pectin
that's the starch that makes rice sticky
after it's toasted a minute I want to
put in some garlic and I am increasingly
using my garlic press these days since I
realized I don't have to peel the garlic
first like three or four cloves see the
skin stays behind do a few little pieces
of skin make it into the pot yes have I
ever noticed them in the finished
product nope I'll just scrape that off
stir it in and let the garlic cook for a
minute then in goes a teaspoon of kosher
salt like 6 grams and I'm doing 3 parts
water to two parts rice so that means
two and a quarter cups of water 530 mils
last thing is to scrape in the zest of a
lime if you don't have a microplane
grater like this I highly recommend one
it is a cheap little thing that is very
good at several jobs ok stir that up
bring it to a boil cover and then take
the heat all the way down to low it'll
be perfect by the time the shrimp are
ready we're gonna broil our shrimp that
is cook them on the highest rack
underneath a glowing top element Brits
call it a grill get that heating and now
I will skewer my shrimp they will be
much more stable on here if the skewer
goes through each shrimp twice once
through the tail and once through the
body and nice and secure make sure that
you don't bunch them up on there too
tight you want each shrimp to have
plenty of delicious surface area I'm
gonna cook these on a baking sheet
with a rim and a rack on top the rack is
necessary to keep the shrimp from
sitting in the excess glaze that is
going to burn under the broiler I've got
a silicone pastry brush here and the
first coat of that beautiful glaze goes
on nice and heavy now is when I season
my shrimp I would have no idea how much
salt to put into the glaze but I know
how much salt I like on a shrimp so I
can eyeball this easily if I just season
the shrimp instead of the glaze at least
the first side of the shrimp will get
the other side later right under a
glowing red reuler this goes and after
two or three minutes I'll pull it out
and glaze them again doing multiple
coats like this really helps build a
thick lacquered finish on each shrimp
three or four minutes after that the
second coat looks cooked so I'll flip
the skewers around and glaze the other
side nice and thick and I also need to
season this side because I haven't done
that yet I'm being pretty aggressive
with the salt because I know some of it
is gonna fall off speaking of which do
you run off into your drip pan might
start to burn and stink up the house
around now you can prevent that by
simply pouring in a little water
carefully push that in so it doesn't
slosh a few minutes later I'll do the
fourth and final coat really slopping it
on I wish I could tell you how long to
cook your shrimp but it really depends
on their size and the strength of your
broiler mine took 15 minutes total
I usually judge shrimp doneness by how
much they curl up I want to see them
visibly curled but not quite into a
tight little ball it just takes some
experience and it depends on how cooked
you like them the last time under the
broiler is usually the longest for me
because this is my chance to get some
really nice browning this is why bigger
shrimp work better by the way a little
shrimp with the overcooked by the time
you got any color on them all rightie
out these come nice and careful to keep
from sloshing the drip pan and look at
those little jewels spicy shrimp candies
time to finish the rice a little lime
juice goes a long way in something like
this half a lime was enough for me
you can always taste and add I'll tear
you in a whole bunch of cilantro and
then stir it around I tend to like my
rice a little clumpy I think it's just
more satisfying to bite into but again
if you don't rinse your rice first but
because it's basmati you can see it's
still quite fluffy on goes a shrimp
skewer and I would consider that lime
wedge essential that sweet glaze needs
to be balanced with acid if you don't
want to squeeze lime on at the end
really put some lime or vinegar in the
glaze to begin with best way to push
stuff off a skewer is with a fork and
those are so flavorful Smokies
sweet caramelized it really is spicy
shrimp candy which I think would be a
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Squarespace and thank you shrimpers of
Georgia you make my summers far more
summery oh by the way that rack can be
hard to clean I put the whole boiling
rig in the sink then flip the rack
around and flood the pan with soapy
water let that soak in there for a bit
you have a much easier time cleaning it