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Char Grilled Jumbo Shrimp Recipe by Richie Wilson of Fire Restaurant

Fire is celebrating its 10th birthday this weekend and to celebrate they have shared with us a brand new recipe from Head Chef Richie Wilson.

Join in the celebrations from Sunday 27th September to Tuesday 29th and make sure to share your memories of the last decade on social media #Fire10 to win some great prizes.

Fire’s team selects the largest shrimp possible for this dish! The combination of samphire and creole shrimp is a match made in heaven, giving a real taste of the sea without the need for over seasoning. Crispy on the outside, soft on the inside, their twice cooked Chili and Aioli Fries are deliciously rich, with a bit of a kick!

For the Prawns
Ingredients
6/8 Black Tiger Prawns
1 Garlic Clove
Half a Red Chili Pepper
5g Cayenne Pepper
5g Ground Cumin
10g Cajun Spice

Method
1. Remove the shell from the body of the prawns but leave a little shell on the tail and leave the heads on for presentation. There is plenty to suck on inside the heads!
2. Remove the black vein running down the back of the prawn by running a sharp knife just into the vein slightly and pulling the vein out.
3. Blend all the remaining ingredients of the marinade in a jug blender for a few seconds. Lay the prawns in a dish and cover in the marinade in the fridge for a few hours but no longer than 24.

For the Salsa
Ingredients
1 Garlic Cloves
3 Large Ripe Tomatoes
Half a Cucumber
Half a Red Bell Pepper
1 Birds Eye Chili
1 Shallot
50ml Olive Oil
2tsp White Wine Vinegar
10g Chopped Coriander
10g Chopped Flat Leaf Parsley
10g Chopped Thyme
Salt and Pepper

Method
1. All of the ingredients are to be finely diced. This will take time but it is worth it to give the dish texture instead of blending all of the ingredients.
2. Mix them together in a bowl along with the finely chopped herbs, olive oil, vinegar and seasoning.
3. Leave to marinade, the flavors of the salsa will improve the longer it is left!

For the Chili Aioli
Ingredients
1 Egg Yolk
Half a Garlic Clove
1tsp Dijon Mustard
285ml Extra Virgin Olive Oil
285ml Vegetable Oil
1 or 2 tsp Chili Paste
Lemon Juice
Salt and Pepper

Method
1. Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit.
2. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts.
3. When the mixture thickens, add lemon juice.
4. When all the oil has gone in, add the crushed garlic and chili paste.
5. To finish off, season to taste with salt, pepper and a bit more lemon juice.

For the Samphire
500g Samphire
200g Butter
1 Lemon Juiced
Salt and Pepper

Cooking
1. You will need a very hot char grill pan along with a hot plain pan or pot.
2. Firstly place the prawns on the char grill pan, they will take about 2 minutes on each side along with 2 minutes along the back.
3. Once they have had a full 6 minutes, give them a good squeeze of lemon juice while they are still on the pan, then remove and place to one side to keep hot before serving.
4. In the other pan pour a drizzle of oil along with a knob of butter then add in the samphire along with a little pepper but not salt, it won’t need it!
5. Give this just 60 seconds cooking over a high heat and finish with a little lemon juice. Place to one side for serving.
6. Place a big spoon of salsa along the bottom of the plate, a big smear of aioli across the top and fill it in with the hot samphire.
7. Place 3 prawns across the top of the samphire on each plate. Enjoy!

RECIPE BY RICHIE WILSON

richiefromfireRichie has been working in the food industry for 20 years and has been an Executive Chef for the past 8 years. Prior to his appointment at Fire, he was Executive Chef of The Clyde Court and Ballsbridge Hotels, The Burlington Hotel, The Morrison Hotel and The Hilton Hotel Dublin.
He has brought with him his dedication to Irish produce and artisan producers to create his own ideas of what modern Irish food should be.

www.mansionhouse.ie/fire-restaurant

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