I love cooking, and I love reading about food. Imagine how giddy with glee I was when I was invited by Mizkan to participate in a 6-month long cooking challenge along with many talented Latino bloggers. Today I bring you the first of these cooking challenges: Latino-inspired grilling, sponsored by Holland House Wine Vinegars.
Now, all our Dominican readers will know that this is not a traditional Dominican recipe. What you will notice though is that basically all the ingredients are an important part of our cuisine, and some, like the ginger and honey are used in this dish in a way that we usually do not. So, traditional ingredients, new recipe.
You see that in the video I present a recipe for two, as it was only my 5 year-old daughter and I at home that day. I used 10 tiger prawns (trust me, that kid can down food like a hungry teenager). This recipe is very flexible, you can double, triple, whatever the ingredients depending on how many people you will be feeding.
I also suggest that you marinate the prawns for at least 2 hours, or better yet, overnight. Overnight meaning 8 to 10 hours. More than that and things go downhill from there.
I have to say that I loved doing this, and I loved even more that I had to prepare it three times in between developing, testing and filming, which means I ate more prawns in 3 days that I normally would do in a month. Totally worth it.
You can follow the different entries in the cooking challenge at #MizkanLatino.
This recipe could not have been simpler and, if like me, you are just the supporting cast for your bbq-crazed spouse, you will be relieved to know that this tastes just as heavenly when prepared on the stove-top grill.
- 20 tiger prawns, peeled
- 4 tablespoons of Holland House Red Wine Vinegar
- 4 tablespoons honey
- 2 cloves garlic, sliced
- 1 tablespoon fresh coriander, minced
- 1/2 teaspoon of pepper
- 1/2 cup ginger, peeled and sliced
- 1/3 cup olive oil
- 1 teaspoon of salt
- 1/2 habanero pepper, finely chopped (optional)
- A pinch of nutmeg
- Mix the prawns, ginger, garlic, coriander, honey, wine vinegar, nutmeg, salt and pepper.
- drizzle with half the olive oil.
- Marinate for at least two hours.
- Remove the prawns from the marinade,
- In a saucepan cook the marinade adding the remaining olive oil to it.
- Grill the shrimps until they turn pink all around.
- Garnish the prawns with the marinade.
To accompany the prawns I went with a combination you seldom see: auyama (West Indian pumpkin, boiled), peppers, and onions, which I grilled too before serving. I boiled the marinade a bit, adding more olive oil, and used to garnish the shrimps.
This post and the video within were sponsored by Mizkan, the opinions are 100% mine.