Recipe of the Week!
May 2023:
RECIPE OF THE MONTH FROM THE HIGHFIELD HALL & GARDEN STAFF, GAIL BLAKELY
Welcome summer with this easy dish, which we made in our Memorial Day cooking class on the back porch. Using pre-shredded cabbage makes it simple: we used half a package of shredded red cabbage, a package of broccoli slaw, and another of traditional cabbage “cole slaw” mix. We diced the jalapeño, and used half cilantro and half parsley for the final dish. If you don’t want to grill the shrimp, you could easily sauté them in a little oil on your stovetop (or roast them in 425F oven). Do try to get the mango, however: cutting it into julienne slices so it “hides” in the slaw is what makes the dish so good—you don’t expect to get a bite of “sweet” mixed in with the cabbage!
Grilled Shrimp with Spicy Slaw
Ingredients
- ¼ cup freshly squeezed orange juice (from 1 orange)
- 3 tbsp freshly squeezed lime juice (from 2 limes)
- ¼ cup neutral oil
- 2 tbsp honey
- 2 tbsp thinly sliced jalapeño (or more, to taste)
- ½ tsp kosher salt
- 1 lb large (16 to 20 count) peeled and deveined shrimp
- 4 packed cups thinly shredded green cabbage (½ medium head)
- 1 cup thinly sliced mango or kiwi (or peach, nectarine, or apricot)
- 1 cup chopped cilantro or basil
- 2 thinly sliced scallions
Instructions
- Make the dressing: in a large bowl, whisk together the first five ingredients; taste and add more jalapeño if you’d like more heat. Add 2 tbsp of the dressing to a medium bowl and toss with the shrimp; let the shrimp marinate while you heat a grill or grill pan over medium-high.
- Reserve 2 tbsp of the dressing from the large bowl, then add the cabbage, mango (if using), cilantro and scallions to the large bowl; toss to coat.
- Grill the shrimp until lightly charred and cooked through, about 3 minutes per side. Transfer the slaw to a serving platter. Set the shrimp on top and drizzle shrimp with the remaining 2 tablespoons of dressing; serve immediately.
