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Grilled Shrimp with Coriander Sauce

Source of Recipe


Susan Spicer of Bayona (New Orleans, Louisiana)






List of Ingredients



• 16 medium to large headless shrimp, peeled and deveined
  
• 4 Tbsp olive oil
  
• 1/2 tsp chopped garlic
  
• 1/2 tsp ground cumin
  
• 1/2 tsp ground coriander
  
• 1/2 tsp salt
  
• 1/2 tsp ground black pepper
  
• .
  
• -- Coriander Sauce --
  
• 1 Tbsp finely chopped shallots
  
• 1/2 tsp orange zest
  
• 2 Tbsp orange juice
  
• 1/2 tsp ground coriander
  
• 2 ounces white wine
  
• 2 Tbsp sherry wine vinegar
  
• 6 ounces butter, softened
  
• 1 Tbsp chopped cilantro
  
• Salt and pepper, to taste
  






Instructions



1. Toss shrimp with olive oil, garlic, salt, pepper and spices. Skewer 4 to a portion, and set aside.
   
   
2. In a small saucepan, place chopped shallots, orange zest, orange juice, ground coriander, wine and vinegar. Simmer over medium heat until liquid is reduced by half. While still hot, place all ingredients in blender and blend for 5 seconds; then add in softened butter by the tablespoonful until sauce is emulsified. Stir in chopped cilantro; season with salt and pepper to taste. Keep warm but not hot.
   
   
3. Grill (or broil) shrimp 2 to 3 minutes on each side, until just cooked through. Nap with sauce and serve. This goes very well with black beans and sour cream.
   
   Makes 4 servings.