Trivia of the Day:What does the term coulis mean?
Trivia Answer: a sauce made with puréed vegetables or fruit and used as a base or garnish.
About a month or two ago a group of friends and I began going to trivia night at a local bar. $5 Jack Daniel's drinks. $10 domestic pitchers. 25¢ wings. Trivia with your friends. What else could you ask for? Week after week, we have continued going, each time realizing more and more how good we are at trivia.
Name 1 of the 3 U.S. Presidents to have gotten married while in office. Grover Cleveland
Name the two books from an Anne Rice trilogy that have been made into films. Interview with a Vampire & Queen of the Damned
Before Cairo, what is the most populous city in Africa? Lagos
It quickly became apparent that our brains were filled with a vast amount of random, potentially useless, facts covering an array of categories - food, geography, commercials, sports, advertising, history, chemistry. It was so apparent that the trivia host approached me last week and asked why our team was not an official league team. League? A trivia league? That's right! I, Tommy Engstrom, am officially a member of a trivia league. Don't worry, it's okay to be jealous. I would be too.
And following this article, you will have been blessed with a number of useless facts, including the definition of coulis, which I had no idea was a culinary term until I made this recipe. I am not sure what that says about me considering I am a food writer, but that is besides the point.
This recipe is hands down one of my favorites that I have made in recent months. But be warned - it packs a kick. The spices in the rub and coulis are sure to clear your sinuses - a nice dollop of sour cream will be much welcomed.
Give the recipe a try and let me know what you think in the comments below.
| Blackened Shrimp with Red Pepper Coulis |
Recipe from The Black Dog Summer on the Vineyard Cookbook
2 tablespoons ancho chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons Spanish paprika
1 teaspoon dry marjoram
1 tablespoon kosher salt
Red Pepper Coulis:
3-4 large red bell peppers
1 small red onion
1 tablespoon canola oil
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced
1/2 cup red wine
1/4 cup water
1 tablespoon tomato purée salt and pepper, to taste
18- 20 large shrimp
2-3 tablespoons olive oil
1/2 cup chopped scallions
- Mix the dry-rub ingredients together in a pie pan and set aside.
- Roast the peppers whole and the onion in quarters under a broiler or on a charcoal grill until the skin blisters on the peppers and the onion wilts.
- Put the peppers in a paper bag for ten minutes and then peel and seed them. Set aside.
- Heat the canola oil in a heavy-bottom saucepan over hight heat. Add the crushed pepper flakes and heat for a minute to flavor the oil.
- Add the minced garlic and sauté quickly for about one minute. Do not let the garlic burn.
- Add the onion and roasted pepper. Sauté for 1 minute. Now add the red wine, water, and tomato purée.
- Continue cooking for about another 3 minutes.
- Remove from heat and purée this mixture in a blender or food processor, and pass through a fine-holed sieve. Correct seasoning and keep warm.
- Peel and devein the shrimp.
- Preheat a heavy-bottomed pan on high. Add the olive oil and heat.
- Dredge the shrimp in the chili rub and sear in the hot pan on both sides until just done. This should take about two to three minutes maximum per side.
- Garnish the cooked shrimped with the warm coulis, sour cream, and scallions.