About Rory Brown
Posts by Rory Brown:
1/4 Cup Extra Virgin Olive oil
2 Tbsp fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
1 Tbsp Tikka Masala Blend
2 pound large shrimp in shell, peeled, leaving tail fan attached
1 tsp Ground Cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 Cup chopped red onion
1 to 2 tsp minced fresh jalapeño with seeds
3 Tbsp fresh lime juice
3 Tbsp thinly sliced mint
3 Tbsp chopped cilantro
Purée all ingredients for marinating shrimp, (except the shrimp, silly), with 1/2 tsp salt in a blender until smooth. Pour pureed marinade into a sealable bag, then add shrimp. Shake shrimp in bag to coat and allow to marinate at cool room temperature, turning bag occasionally, 30 minutes total. Make chutney while shrimp marinate.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with cumin.
Prepare grill for direct-heat cooking over hot charcoal (or over medium-high heat for gas grilling). Thread about four marinated shrimp onto each skewer, leaving small spaces between each piece. Put on a tray.
Oil grill rack, then grill shrimp skewers, covered only if using a gas grill, turning skewers once, until just cooked through, 4 to 6 minutes total.
Serve with chutney.
In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container.
2 oz hard cider (We love the Jefferson County Ciderworks Oaked Sour Cherry Cider)
1 oz Bourbon
1 tsp Runamok Cardamom Infused Maple Syrup
2 dashes bitters (Angostura is good, but you should experiment with other varieties, too)
2 tsp Maraschino cherry juice
Maraschino cherry for garnish
Mix ingredients together, and serve over ice or bourbon rocks. Garnish with a cherry.
You can get Jefferson County Ciderworks cider at Peace Tree Brewing – Des Moines Branch at East 4th & Court Avenue, two blocks south of our shop.