Grilled Shrimp With Papaya Mustard
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Dijon Mustard2 tbsps
Rice Vinegar1
Salt2 tbsps
Lime Juice (fresh, to taste)24 large
Shrimp (peeled and deveined)2 tbsps
Cilantro Leaves (chopped fresh)Directions:
1
Meanwhile, make the papaya mustard
2
Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible
3
Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed
4
Put the honey in a small heavy saucepan over medium-high heat
5
Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes
6
Turn the heat to medium and add the papaya
7
Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes
8
Remove from the heat and immediately stir in the mustard mixture
9
Season to taste with salt and lime juice and set aside
10
Brush the shrimp with the oil, then sprinkle with salt and cayenne
11
Grill for 2 or 3 minutes per side, turning once
12
Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side
13
Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible
14
Meanwhile, make the papaya mustard
15
Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed
16
Put the honey in a small heavy saucepan over medium-high heat
17
Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes
18
Turn the heat to medium and add the papaya
19
Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes
20
Remove from the heat and immediately stir in the mustard mixture
21
Season to taste with salt and lime juice and set aside
22
Brush the shrimp with the oil, then sprinkle with salt and cayenne
23
Grill for 2 or 3 minutes per side, turning once
24
Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side