Top Chef Grilled Shrimp with Pickled Chili Salad

1 review, 1 star(s). 100% would make again

Ready in 45 minutes


Dale's recipe:
Pickled Chili-Relish:
Christmas bell peppers
1 pound banana peppers
2 pounds jalapenos
lipstick peppers
5 cups Rice wine vinegar
2 cups mirin
2 cups Sugar
2 teaspoons Salt
2 pounds seedless English cucumbers; shaved thin
3 cups Canola oil
1/2 cup Sesame oil
Stephanie's recipe:
4 Garlic
1 teaspoon ginger; minced
1/4 cup Extra-Virgin Olive Oil
sambal; chili garlic
Salt and Pepper; to taste
1 pound jumbo shrimp; peeled, deveined
Deviled Aioli:
2 Egg yolks
1 teaspoon Dijon
2 cups canola or grapeseed oil
4 Eggs; hardboiled, whites discarded
1 teaspoon Lemon juice
garlic chili sauce
1 teaspoon soy
Lisa's recipe:
Miso Syrup:
shiro; white miso
1/2 cup Maple syrup
2 cups Rice wine vinegar
1 1/2 cups mirin
1/2 pound Bacon

Original recipe makes 4



Dale's recipe:

Pickled Chili-Relish:

On Japanese mandolin, slice peppers into 1/8-inch rings. Wash rings repeatedly under cold water to remove seeds. In pot, add vinegar, mirin, sugar and salt; bring to a simmer. Pour vinegar-sugar mixture over peppers and cucumbers; let marinate for 1 hour. Bring oils to smoking point and pour over peppers and cucumbers.

Stephanie's recipe:


Mix together all ingredients and toss with shrimp. Let sit for at least one hour then grill.

Deviled Aioli:

In bowl, mix raw yolks with Dijon. Slowly whisk in oil until thickened like mayonnaise. Push hardboiled egg through small side of cheese grater. Whisk in remaining ingredients.

Lisa's recipe:

Miso Syrup:

In saucepot, cook miso, syrup, wine vinegar and mirin together. Whisk together and reduce on low heat until thick and glossy. Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction. Lay another parchment on top and place smaller sheet pan on top (weigh down with saute pans). Bake at 375 degrees for about 11 minutes. When bacon is crispy, take out without removing weights.

Remove bacon from pan and lay on new sheet pan with parchment. Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes. Let cool and cut into even long strips.

Alert editor   
Calories Per Serving: 23449 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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