How To Up Your BBQ Game This Bank Holiday Weekend

Who said dinner had to be boring?

Make the most of the good weather with this delicious BBQ shrimp recipe.

As part of this new series, Kerrygold has asked some of Ireland's best chefs, including Jess Murphy, Caryna Camerino of Camerino Bakery, and Paul Flynn of The Tannery in Dungarvan to share recipes and encourage us all to keep cooking at home. 

This week, Ian Marconi of Jackrabbit catering company is lined up to showcase some of his favourite BBQ recipes with us. Ian is the man behind The Paella Guys market stall - one of our market favourites! - and Parlour Games, a fine-dining pop-up initiative, as well as Jackrabbit. Initially, Ian trained at Ballymaloe Cookery School before honing his skills at fine eateries like Moro London and is well known for his love of woodburning ovens and charcoal grilling.

A part of the #AtHomeWithKerrygold series, Ian is set to demonstrate how to make his Asian-style shrimp and grits recipe through Kerrygold's IGTV and Facebook page this Wednesday, May 27. We've shared Ian's recipe below so that you can gather your ingredients to cook along with him this week. To see more delicious recipes from the #AtHomeWithKerrygold series, click here.

BBQ Asian-style shrimp 'n' grits with chilli lime butter sauce

Ingredients:

For the prawns:

  • 12 whole king-sized shrimp in the shell
  • 2 punnets of baby corn
  • Irish rapeseed oil or olive oil to grill

For the grits: 

  • 250g quick-cook polenta 
  • 1x400ml tin coconut milk  
  • 600ml water
  • 50g chilled Kerrygold butter, diced 
  • Salt and pepper 

For the chilli lime butter sauce

  • 200g Kerrygold butter 
  • 2 fresh red chillis, sliced 
  • 4 spring onions, sliced
  • 50g coriander leaves and stems, finely sliced 
  • 3-4 pieces pickled red or green jalapeño chillis, depending on taste 
  • 2-3 limes, juiced 

To garnish: 

  • Toasted sesame seeds 
  • Grated lime zest 
  • Hot Sauce 
  • Lime Wedges

Method: 

  1. Light the BBQ an hour before grilling to make sure it is nice and hot, all of the black smoke is burnt off and it's good to go. 
  2. Meanwhile, prepare your butter sauce and grits. To make the butter sauce, melt the butter in a large pan or wok. Add the remaining sauce ingredients, except the lime juice, and cook slightly for two to three minutes. Squeeze in the lime juice to taste.
  3. To make the grits, heat the coconut milk and water together in a pot over a medium heat. Slowly add the polenta, whisking continuously to prevent lumps. When smooth, whisk in the butter, then remove from the heat. Season with salt and cover while you cook the prawns.
  4. Brush the prawns and corn lightly with oil and place onto a hot grill. Cook the prawns for around five minutes per side until nicely charred but still juicy. The corn will be finished when the corn is well coloured and has smoky flavour. Brush with the butter sauce to finish.
  5. To serve, check that your grits are still warm. If not, add a little hot water and whisk over a low heat to bring them back to life. 
  6. Add the cooked prawns and corn to the butter sauce and stir gently to coat. Press down on the prawn heads to release the juices for some extra seafood flavour.
  7. Spoon the grits onto plates, top with the prawns, corn, and the Kerrygold chilli lime butter sauce. Drizzle each plate with a little hot sauce and then garnish with the lime zest, lime wedges and toasted sesame seeds. 

watch:

Now that you've seen Ian's recipe, check out his cooking video below. If you try out his shrimp recipe, be sure to tag Irish Tatler and Kerrygold so we can see your good work. Happy cooking!

This article is brought to you in association with Kerrygold and the #AtHomeWithKerrygold campaign.

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