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Z Grille's Spicy Sambal Shrimp
The American Lung Association puts on a heck of a party in downtown St. Petersburg...the St. Petersburg Wine and Food Festival.
Chef Zack, from Z Grille, is the mastermind behind some of the most innovative cuisine in the Tampa Bay area.
Today he'll make a spicy Sambal shrimp wrap that will also be featured during the festival at North Straub Park from 7 to 9:30 pm.
Visit St. Petersburg Wine and Food for tickets and event information.
Proceeds of the event go directly to lung disease research, education and prevention programs.
What you'll need for the Spicy Sambal Shrimp:
- 3 jumbo shrimp cleaned & no tail
- 1 teaspoon Sambal Oelek chili paste
- 1 teaspoon unsalted butter
- ¼ cup heavy cream
- 1 teaspoon crushed garlic
- Iceberg lettuce peeled for cups
What you'll need for the Jicama Slaw:
- 1 cup julienned Jicama
- 1 cup julienned carrots
- ½ cup julienned red onion
- ½ cup julienned jalapeno
- 1 cup julienned red pepper
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 oz. sesame oil
- ½ cup orange juice
- ¼ cup minced cilantro
- ½ cup seasoned rice wine vinegar
- Salt and pepper to taste
Let's Cook:
First, make the Jicama salad that will be placed on top of the lettuce-shrimp wraps.
To make the slaw, place all ingredients in bowl & mix.
Start with julienne red peppers. Add carrots.
A little bit of jalapenos, some red onions, and Jicama...this is the main ingredient.
It takes up all the flavors added in.
According to Chef Zack, Jicama looks like a potato and tastes like an apple.
If you want it to taste like an Asian dish, add ginger, a little bit of garlic, a little bit of rice wine vinegar and a little bit of sesame oil.
Pour in orange juice.
And finish off with a little cilantro and mix that altogether.
Visit Z Grille in St. Petersburg for some great Tampa Bay cuisine.
Now the shrimp, place them in sauté pan with garlic and Sambal sauce.
When shrimp is half way cooked, add heavy cream and reduce in half.
Add butter for a thick rich sauce and turn off heat.
To plate put a small handful of Jicama slaw in lettuce cups and place shrimp on top, pour remaining sauce on the shrimp.
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