What to Eat With Grilled Shrimp

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What to Eat With Grilled Shrimp....5

Grilled shrimp is great in part because it goes well with such a wide variety of different side dishes. Find out what to eat with grilled shrimp with help from a culinary professional in this free video clip.

Part of the Video Series: Patio Grilling
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Video Transcript

Hi. I'm Kent "The Deck Chef" Whitaker, and today I'm going to teach you how to make a quick, simple and flavorful slaw. But, we're going to do it a little bit different because we want this to be a side dish for shrimp. Now, when you think of shrimp side dishes, you can think of rice, mixed vegetables, hush puppies depending on where you're eating, but we're going to do something a little bit different with this slaw. I'm going to show you two quick ways to do it. First thing we're going to start off with is some cabbage, just shredded cabbage. I like a little bit of a long, mixed piece, long ones, couple of short ones, to give it a little bit different kind of texture. And instead of just regular cabbage slaw that everyone's used to, I'm going to add in some red cabbage for a little bit of color because you don't want it to be too dull. So, what I'm going to do is just add in the cabbage, the red, I kind of do a one, two, three type of method on this. I've got three parts of the white cabbage, I've got two parts of the second color cabbage, the red cabbage, you know, kind of make it up for your own eye, because I want it to be a little bit more vibrant. And, then, you add in your one part of maybe a green or a red pepper. What you're looking for is color instead of just boring white slaw. And, if your kids don't like the word of mango slaw, tell them it's a mango salad, they'll love it. So we got the red cabbage, the white cabbage, the sliced red peppers and, then, right there, you can kind of stop. And, if you want to make a traditional slaw, where you're thinking about a creamy one, you can go ahead and put in some mayonnaise right here, maybe a shot of Dijon mustard, something like that to where you can just have your basic kind of creamy slaw. Now, if you want to go a little bit further with the mangos, here's what you do. You're just going to get a mango, just one. When you cut it, you want it to have bite-size kind of pieces cause what you want to do is make sure everybody has a little bit in there. A mango, if you don't know, has a stone in it and it's a little bit hard to cut sometimes, so this is kind of the yield for one mango. So, we're going to add some mango in there, just add her in. So we got the cabbage, the peppers, the mango; next thing we're going to do is just add a little bit of parsley for a little bit more color, a little bit of red onion, a little bit more color. And, then, I'm going to add in the juice of one lime, you can use lemon if you don't have it. None of these ingredients have to be in there, it's kind of if you want to do it, what you have in your own kitchen, don't stress out on it. So we're going to add a little bit of lemon juice in there, or lime juice, just a little bit of a cilantro or parsley, if you don't have cilantro. I already got parsley in there, so we're just going to add a little bit of ground cilantro, just for extra flavor, and a little bit of ground ginger. And, of course, if you don't have ginger, don't worry about it, you can use something else, whatever your favorite ingredients are. So, we've got kind of an Asian slaw going on here, so what we're going to do is add some rice vinegar. You can use apple vinegar if you don't have rice vinegar. Just pour some in there to your own taste and what's going to happen, that's probably about three tablespoons right there. What's going to happen is you're going let this - if you do the mayonnaise slaw, you can let it sit for about 30 minutes; if you do the vinegar version, you need to let that sit for about an hour and that flavor really gets going in there. Then, a little bit extra flavor right here, just a little bit of sesame oil, just add that in like that. And, for my sweet tooth, you got to use a little bit of honey. And this is a local honey here and it's real slow. So, you get the idea, add a little bit of honey, this is good, thick stuff. When you get that all ready to go, just stir it up, mix it up well, you can look at to see what you're lacking. I've still got extra ingredients here, so I want a little bit more of the pepper for more color and I'm going to use the rest of the mango and, that way, I've got a pretty good color combination going. And, what I'm going to do is let this sit, covered in the refrigerator, chilling out for about an hour and then serve it up with some shrimp we're going to be doing on the grill. That's how you can make an easy mango slaw or an easy creamy slaw with some little bit of Dijon mustard. I'm Kent "The Deck Chef" Whitaker, check me out online at TheDeckChef.com and look for my cookbooks anywhere, any bookstore, you can get them there. Thanks for watching, hope you enjoy it.


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