I had some great shrimp takeout at Dean and Deluca in Charlotte. Slightly spicy, lots of cilantro and garlic taste. Good at room temp. I went to the library....ahem...Barnes and Noble...and wrote down the recipe for "Chili Lime Sprimp" from the D&D cookbook (David Rosengarten).
I was planning to make it for a Christmas lunch with girlfriends. I did a test run Fri. night. It didn't exactly suck, but it was nothing special, and didn't taste like the shrimp I had at D&D. It was too "green", and the heat, although not overwhelming, didn't seem to have any counterpoint.
The recipe called for the following, pureed in the blender and used as a marinade:
a bunch of cilantro
2 cloves garlic
2 teas cumin
1 T lime
2 green chilis (I used Thai chilis)
What would make this better? Does it need some sugar or honey to better caramelize on the grill? Just less cilantro? Different chili? I'm lost. I really want to make something similar....I've gotten some great wine pairing ideas for this stuff on the General Board. I just think the recipe needs some tweaking.
Thanks! and if you have side dish ideas, toss 'em at me. I was thinking of soba noodles, but it's starting to take on an Asian theme, which doesn't really go with my planned hors d'ouevres. (gougeres and goat chesse/fig jam canapes)
Bonus question: does anyone have an opinion on whether the D&D cookbook is worth buying?