Butterfly Shrimp in Lime and Ginger

July 8, 2007


Here’s another, quick holiday grill you can do almost at the last minute. SAM

Juice of 1 lime (3 tablespoons)
2 tablespoons tamari sauce
2 tablespoons olive oil
1/4 ounce ginger root, peeled and minced (1 teaspoon)
2 cloves garlic, pressed
1/4 cup fresh cilantro leaves, stemmed
1 pound large fresh shrimp, shelled and de-veined with tails intact

Combine the lime juice, tamari, oil, ginger, garlic, and cilantro. Cut the shrimp almost in half, open, slightly flatten, and place in the lime marinade, stirring gently to coat. Cover and let stand 15 minutes. Thread the shrimp on skewers or place in an oiled, hinged basket. Grill over moderately hot coals for 3 to 5 minutes, turning occasionally and basting with the marinade. Shrimp are done when pink in color and lightly browned on the edges.
Makes 2 servings.

Poached Flounder with Lime, Ginger, and Lemon Grass

June 13, 2007

This flounder is all fire and bite. The recipe comes from my NYC friend Marion, and it’s like an exotic whiff of French Indochine. ‘Makes me feel like I’m in a Marguerite Duras novel with mysterious lovers on trains in the night and moonlight slipping through smoky windows … Garnish it with chopped cilantro and red and yellow cherry tomatoes. Who knows where this one could lead? SAM

2 limes
1 (2-inch) piece ginger root, thinly sliced
3 cups water
4 (6- to 7-ounce) fillets flounder
2 tablespoons finely chopped lemon grass

Grate 1 tablespoon zest from one of the limes and set aside. Slice both limes thinly. Add half the lime slices and half the ginger to the water and bring to a boil. Place the fillets in a large shallow pan or fish poacher over high heat and pour the water mixture over them. Top the fish with lemon grass, zest, and the remaining ginger. When the water returns to a boil, lower the heat to medium and poach for 5 to 10 minutes until the fish flakes. Serve immediately.
Makes 4 servings.