Quarantine Cooking: Grilled Shrimp & Turmeric Sauce

Photo by Patrick Jones. Grilled Shrimp. 7 June 2020.

While things are starting to open up in Northern Virginia from the COVID-19 shelter-in-place, we are still staying close to home. Yesterday I made grilled shrimp in turmeric sauce following Bon Appetit's recipe from their July 2019 issue (page 90, grilled shrimp with turmeric mojo sauce). These turned out pretty awesome.

For the turmeric mojo sauce, blend the following ingredients in a food processor:
6 garlic cloves
2 habanero chiles without seeds, chopped (I didn't put this in the sauce)
1 3" piece of ginger, peeled
1/3 cup fresh lime juice (I used three limes squeezed)
1/3 cup orange juice
1 Tablespoon sugar
2 teaspoons unseasoned rice vinegar
1/2 teaspoon ground turmeric
1/3 cup vegetable oil (I used sunflower oil)
Kosher salt for seasoning

Set half the sauce to the side, then put 1 1/2 lbs peeled & deveined shrimp into the turmeric sauce. Don't let the shrimp sit in the sauce for too long. I had them in for about ten minutes before putting them on the grill pan, on medium-high heat.

The shrimp cooked quickly, about 1 minute per side. We had rice & vegetables to accompany the shrimp. Pineapple salsa also paired very well with the turmeric shrimp. We'll be having this again during the summer.