This recipe is part of the One BIG Recipe: Prime Rib Dinner [1]
GRILLED AND CHILLED SHRIMP WITH APRICOT KETCHUP
Ingredients:
Apricot Ketchup:
- 1 cup (240 ml) dried apricots
- 1 ¼ cup (240 ml) white vinegar
- ½ cup (120 ml) sugar
- 1 teaspoon (5 ml) salt
- 1 ¼ cup (240 ml) water
- 2 tablespoons (30 ml) apricot jam
- 1-inch (2.5 cm) piece horseradish root, peeled
Grilled and Chilled Shrimp:
- 12 shrimp (6-8 per pound/454 g count), peeled and de-veined
- 1 tablespoon (15 ml) chopped garlic
- 2 tablespoons (30 ml) chopped parsley
- ½ teaspoon (2.5 ml) chili flake
- Vegetable oil, as needed
- Micro greens, to garnish
Method:
For the Apricot Ketchup:
In a saucepan over high heat, combine dried apricots, vinegar, sugar, salt, and water, stir to prevent sticking, and bring to a boil.
When the apricot mixture is boiling, reduce the heat to a slow simmer and set a timer for 1 hour.
Stir the apricot ketchup, remove from the heat.
Add apricot jam, blend with an immersion hand blender until smooth. Transfer to an open container with a lot of surface area and refrigerate to cool quickly.
Using a rasp or microplane, grate in the horseradish root, and stir to combine. Set aside until needed.
For the Grilled and Chilled Shrimp:
Preheat grill to high. Brush the grates lightly with oil to prevent sticking.
In a medium bowl, combine shrimp, garlic, parsley, chili flake, and a drizzle of oil, toss to coat.
Grill the seasoned shrimp on the prepared hot grill, 1-2 minutes per side, or until just cooked through.
Transfer to a plate and refrigerate until completely cooled.
To Serve:
Plate the Grilled and Chilled Shrimp with a serving vessel of the Apricot Ketchup.
Garnish with micro greens and serve immediately.