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Szechwan Shrimp with Grilled Mango Chutney Szechwan Shrimp with Grilled Mango Chutney
The floral, peppery fizz of Szechwan pepper is a natural with tropical fruit. In this recipe, a Szechwan rub seasons quickly grilled shrimp that are topped with a grilled fresh mango sauce. The vibrant colors (coral pink shrimp, sunset orange mango), disparate temperatures and textures (a pop of hot shrimp, a slurp of chilled sauce), and flavor (floral spice meets peppered fruit) will have you reaching for another bite and another...

The Grill
Gas:
Direct heat--medium-high (425° to 450°F)
Clean, oiled grate

Charcoal:
Direct heat--light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting

Wood:
Direct heat--light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire

Tools and Equipment
  • Clean grill screen
  • Long-handled tongs

    Timing
    Prep: 5 minutes
    Grill: 3 to 4 minutes

    Makes 4 servings

    Ingredients
    Oil for coating grill screen
    1 pound extra-large (26-30 count) shrimp, shelled and cleaned
    2 teaspoons toasted sesame oil
    1 teaspoon Sesame Szechwan Salt (see below)
    1 cup Grilled Mango Chutney (see below)

    Directions
    1. Heat the grill as directed above. Put the grill screen on the grill and coat it with oil.
    2. Toss the shrimp with the sesame oil in a bowl until coated. Spread the shrimp out on a sheet of foil and season with the Szechwan salt.
    3. Grill the shrimp on the oiled screen, with the grill covered, 1 to 2 minutes per side, until firm and slightly browned.
    4. Serve with Grilled Mango Chutney as a dip.
    Sesame Szechwan Salt
    This delicious, fragrant salt and pepper blend tastes wonderful on plainly grilled shellfish and poultry; it needs nothing more than a drizzle of ponzu sauce or a wedge of lime.

    Good with:
    Seafood: any fish or shellfish
    Poultry: chicken, turkey, game hen
    Meat: lamb, pork, veal

    Timing
    Prep: 5 minutes

    Makes about 1/3 cup

    Ingredients
    1 tablespoon sesame seeds
    2 tablespoons cracked Szechwan pepper
    2 tablespoons kosher salt
    2 teaspoons cracked black pepper
    1 teaspoon ground ginger

    Directions
    1. Heat the skillet over high heat for 1 minute. Add the sesame seeds and stir until the seeds start to pop. Remove from the heat and add the cracked Szechwan pepper; stir until aromatic. Add the salt, black pepper, and ginger.
    2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks.
    Grilled Mango Chutney
    In this novel recipe, the mango is grilled like you might grill a tomato or bell pepper, charring the skin while the flesh insides smokes and softens. Not only does it give the mango a wonderful flavor, but it makes the fruit a cinch to peel. Grilling the fruit also makes it easy to force the flesh of the fruit from its pesky pit, a hairy task if you're using a knife and raw fruit. The finished chutney is vibrant in color and very flavorful. It's particularly good as a condiment for seafood.

    Good with:
    Seafood: shrimp, scallops, any fish
    Poultry: chicken, turkey, game hen, duck
    Meat: lamb, pork, veal

    Grill Tools and Equipment
  • Clean, oiled grill grate
  • Long-handled tongs

    Timing
    Prep: 20 minutes

    Makes about 1 3/4 cups

    Ingredients
    1 large, ripe mango, about 1 pound
    1 large onion, peeled and cut into 1/2-inch-thick slices
    1 tomato, seeded and finely chopped
    1/2 teaspoon kosher salt
    1 teaspoon sugar
    1 tablespoon minced peeled gingerroot
    1 serrano chile, stem and seeds removed, minced
    Finely grated zest and juice of 1 lime
    2 tablespoons chopped fresh cilantro leaves
    1 teaspoon vanilla vinegar or other sweet-flavored vinegar

    Directions
    1. Light a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Put the mango and onion slices on the grill; grill the mango until the skin is spotty with burnt marks and the fruit inside feels soft, about 10 minutes, turning 3 times; grill the onions for 3 minutes per side. Put both in a bowl, cover, and let rest for 10 minutes.
    2. Meanwhile, combine the remaining ingredients in a separate bowl.
    3. Chop the onion finely and add to the tomato mixture.
    4. Peel the skin from the mango with your fingers, scraping any flesh clinging to the skin into the bowl it's been resting in. Holding the skinned mango over the bowl, squeeze it with your hands, allowing the soft flesh to squish between your fingers. Keep squeezing and rubbing until all that is left is the pit; discard the pit. Add the mashed mango to the tomato-onion mixture, and mix to combine
    5. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.

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