Grilled Shrimp With Anchovy Caper Sauce Recipes

GRILLED PRAWNS WITH CAPER TZATZIKI

Steps:

• Preheat a stove top grill pan to high heat.
• In a small bowl, stir together the yogurt, capers, shallots, and season with salt and pepper, to taste. Let stand to allow flavors to mingle.
• Cut a deep slit about 1/2-inch long in the bottom third of the shrimp, without cutting all the way through. This will allow the shrimp to butterfly open at the ends as they cook. Toss the prawns with oil and season well with salt and pepper. Grill the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side.
• To serve, put a dollop of yogurt sauce on a serving plate; stand the shrimp upright with their tails touching around the yogurt. These are terrific with a small salad, rice, or pasta on the side.

GRILLED LOBSTER WITH ANCHOVY BUTTER SAUCE

Steps:

• Boil the lobsters for 6 minutes. Cool on an ice bath. Split the lobster in half. Saute the garlic in 1 tablespoon of the butter. Add the anchovies and the rest of the butter and puree the mixture in a blender.
• Rub the cut side of the lobster with the anchovy butter and grill for 2 minutes on each side.

LOUISIANA GRILLED SHRIMP WITH GRITS CAKES

Steps:

• For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
• Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
• Let sit and refrigerate until it is cold.
• Remove from refrigerator and cut with biscuit cutter to create cakes.
• Bread the cakes in flour, egg wash and bread crumbs.
• Keep in refrigerator until you are ready to cook the dish.
• For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
• Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
• Remove from heat and cool slightly.
• For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
• Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
• Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
• Do not overcook.
• Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
• Place cake on Pepper Jelly and top with 2 shrimp per person.
• Drizzle Rouille on top and sprinkle with scallions.
• Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

ROASTED GARLIC-HERB SAUCE

Steps:

• Preheat oven to 375°F. Place heads of garlic in small glass baking dish. Drizzle with 1 teaspoon oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
• Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS

Steps:

• In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

GRILLED SHRIMP WITH ANCHOVY CAPER SAUCE

Steps:

• On cutting board, mince together 8 t. capers, 4 garlic cloves and salt until mixture is almost puree. Tranfer to small nonaluminum bowl. Stir in 1/4 c. lemon juice and oil. To butterfly shrimp, slice 3/4 way through rounded side to 1/4" from tail. do not cut through shell. Open shrimp & flatten gently. Spread undersides of shrimp with caper mixture. Let stand 30 min. Mince remaining 2 garlice cloves. Melt 1 T. butter in heavy med. saucepan over med. heat. Add garlic & stir 2 min. Add anchovies & stir 1 min. Add remaining 1/4 c. lemon juice and white wine and boil until reduced to 1 T. Whisk in cream. Remove from heat. Whisk in 2 T. butter. Set pan over lw heat and whisk in remaining butter 1 T. at a time, removing pan from heat briefly if drops of melted butter appear. (Can be prepared several hours ahead and held in vacuum bottle.) Stir in remaining capers. Meanwhile, prepare grill. Grill shrimp until opaque, about 2 min. on each side. To serve, spoon sauce onto plates. Top each with grilled shrimp

SHRIMP IN ANCHOVY SAUCE

Steps:

• 1 Peel the shrimp, leaving the tail sections intact. With a small knife, slit the shrimp lengthwise along the back, cutting almost all the way through to the other side. Remove the dark vein and open the shrimp flat like a book. Rinse the shrimp and pat dry. 2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. In a large broiler-safe skillet, melt the butter with the olive oil over medium heat. When the butter foam subsides, add the parsley, garlic, and anchovies and cook, stirring 1 minute. Add the wine and lemon juice and cook 1 minute more. 3 Remove the skillet from the heat. Add the shrimp cut-sides down. Sprinkle with salt and pepper. Spoon some of the sauce over the shrimp. 4 Run the pan under the broiler and cook about 3 minutes or until the shrimp are just opaque. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.