I’ve been searching my recipes for anything grill worthy, preparing for yet another awesome grilling season ahead. When I came across a clipping from allrecipes.com; I knew I had to share. The ingredients reminded me of another favorite around here, Filipino Barbecue – an awesome skewered dish for another day. It was the familiar use of garlic and banana ketchup that struck a chord in me. I would even be willing to bet these barbecued dishes would be terrific served together.
Banana Ketchup is the popular term to describe what is in reality a banana sauce. It isn’t even marketed under the label “ketchup” but rather “sauce” by the manufactures. Yet every Filipino cook I know refers to it as ketchup. Made of mashed bananas, sugar, vinegar and spices; its natural coloring is a brownish-yellow. The bright red color that gives the sauce its “ketchup” appearance is actually from red food coloring. In Filipino households; banana sauce or ketchup is used as a condiment for just about anything from Omelettes to French Fries. I use it to give that distinct “Filipino” taste to marinades and red color to my sweet and sour dishes. Banana Ketchup or Banana Sauce can usually be found in Asian food section of well-stocked grocery stores or in specialty markets catering to a large Filipino community.
Awesome Spicy Grilled Shrimp
1/3 cup olive oil
1/4 cup sesame oil
1/4 cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon banana ketchup
1 tablespoon Asian chili paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chili sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. While the shrimp marinades; soak skewers in water.
Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Note: If using the “hot” variety of Banana Ketchup; increase to 2 tablespoons and omit the chili paste.