BBQ Shrimp + Chive Butter Grilled Corn

BBQ Shrimp + Chive Butter Grilled Corn

Recipe and photography by Julia Gartland

For Julia Gartland, the food photographer and founder of the beloved blog, “Sassy Kitchen,” the inspiration behind each new recipe she shares comes from a garden of considerations. She starts with dietary limitations and combines that with, “what’s local and what’s in season and that kind of curates your flavor.” And the photography? “It’s a styling element.” But what guides Gartland and her site as a whole goes beyond the basic components of food and photo. “I see a lot of blogs that are really beautiful and have really great recipes, but I don’t get a sense of the person. There’s no warmth to them. I hope there is some sort of warmth to my blog,” she says. “I talk about the relationship between food and home a lot. I love cooking for people. Food is so important and ingrained in our sense of home and wellbeing. I hope (readers) can sense that from my site.”

Pomegranate Molasses BBQ Sauce

1/3 cup pomegranate molasses

4 cloves garlic, roughly chopped

1 small red onion, diced

1 teaspoon mustard seeds, freshly ground

1 teaspoon cayenne pepper

2 tablespoons Worcestershire sauce

1/3 cup apple cider vinegar

1-2 dried arbol chile

3/4 cup brown sugar

1/4 cup water

Add all ingredients in a food processor.  Pulse until smooth.  Add mixture to a medium-sized saucepan. Bring to a boil, then simmer for 30-45 minutes or until reduced and thickened.

Shrimp + Corn

1 1/2 lb. shrimp, deveined and shelled

4 ears of corn, de-husked

6 oz. thin prosciutto, sliced in strips

1/2 stick butter, soft and salted

1 garlic clove, minced

A bundle of fresh chives, minced

Fresh ground pepper

Sea salt to taste

1.  Wash and pat shrimp dry.  Add to a medium mixing bowl and let marinate in barbecue sauce for 1 hour in the fridge.  In the meantime, get your grill hot and soak some skewers!

2.  In a small bowl, whisk together butter, garlic, chives, pepper and sea salt to taste.  Slather over ears of corn and season very generously.  Wrap each corn in tinfoil.  Grill over medium heat for 35-40 minutes or until browned and tender.

3.  For the shrimp:  Remove shrimp one at a time, wrap in a thin slice of prosciutto, slather more barbecue sauce on and skewer.  Use any leftover sauce to brush onto shrimp as they are grilling.  Grill over high heat for approximately 5 minutes each side, or until browned and tender (but not overcooked!).  Let cool for 5-10 minutes and enjoy!




This story appeared in the fall 2013 edition of Eidé Magazine



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