Weber 1221004 Mode D'emploi page 12

RECIPES
SH RIMP K EB AB S W IT H
C U R RY B U TT ER
Direct/High
For the curry butter:
1⁄ 4 cup butter
2 t ablespoons finely chopped onion
1 t easpoon snipped fresh dill
1 to 1-1⁄ 2 teaspoons curry powder
Dash garlic powder
16 to 20 jumbo shrimp, 0 . 6 8 - 0 . 9 0 kg,
peeled and deveined
Olive oil
Lime or lemon wedges
Fresh dill or parsley sprigs
To make the curry butter: Melt the butter in a
small pan over medium-high heat . Stir in onion,
dill, curry powder, and garlic powder; cook 5
minutes .
Thread shrimp on skewers, leaving space
between pieces . Lightly brush or spray the shrimp
with olive oil . Barbecue over Direct High heat
until the shrimp turn pink and are tender, 2 to
5 minutes, turning and brushing with the curry
butter once halfway through barbecuing time .
Arrange shrimp on serving plate . Garnish with
lime wedges and dill .
Makes 4 servings .
12
GRI LLE D R E D S WE ET PE PPER S
S TU FFE D WI TH MOZ Z AR EL LA
C HE E S E
Indirect/Medium
1 small loaf crusty Italian bread
3 tablespoons olive oil
3 medium red sweet peppers
1 c up fresh mozzarella cheese,
cut into small cubes
1-1⁄ 2 teaspoons dried basil
1 clove garlic, finely chopped
1 tablespoon olive oil
Salt
Freshly ground black pepper
Thinly slice bread, remove crusts and cut into
enough 1⁄2" croutons to make 1 cup . Warm the
olive oil in a skillet, add the croutons, and sauté
until golden; drain on paper towels . Cut tops off
peppers about 1⁄2" from top, and reserve tops .
Carefully remove seeds and membranes . In a
bowl combine croutons, mozzarella, basil, garlic,
and oil . Mix well, adding salt and pepper
to taste . Stuff peppers with mixture, replace
tops and secure with toothpicks . Place peppers
on the cooking grate, top sides up, over Indirect
Medium heat until peppers are soft but still hold
their shape, 12 to 15 minutes . Remove tops and
cut in half lengthwise .
Makes 6 servings .
PAR ADISE G R IL LED
from Weber 's Big Book of Grilling™
®
Indirect/Medium
For the glaze:
3 ⁄4 cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
4 slices fresh pineapple, about
1⁄ 2 inch thick each
1 teaspoon cracked dried
green peppercorns
or cracked black peppercorns
4 scoops vanilla ice cream
To make the glaze: In a small saucepan combine
the glaze ingredients and whisk until smooth .
Bring to a boil over medium-high heat and cook
until thickened, 1 to 2 minutes . Keep the glaze
warm or reheat when ready to serve .
Season both sides of the pineapple slices with
the peppercorns . Barbecue over Indirect Medium
heat until well marked, 6 to 8 minutes, turning
once halfway through barbecuing time . Serve
each
pineapple slice with a scoop of ice cream and
some of the glaze drizzled over the top .
Makes 4 servings .
GB