Matt Withoos
The Wood Tavern
Sharing plates can be found at every turn these days. Chef Matt uses The Wood Tavern’s kitchen assets to infuse smoke and fire into dishes with delightful campfire flavour. Shrimp, grilled over wood fire yield a wonderful char, but grilling them on a gas barbeque works well too.
Ingredients
Red Pepper Hummus
2 cups canned chickpeas
1 roasted red pepper, canned may be used
1 Tbsp tahini
1 Tbsp lemon juice
1 tsp paprika
salt and pepper to taste
Fire Grilled Shrimp
10 large black tail shrimp (21-25 count)
1 Tbsp + 1 tsp Cajun spice
1/2 cup red pepper hummus
Garnish
pumpkin seeds
chili threads
liquid honey
Method
Red Pepper Hummus
1. In a blender add the red pepper, tahini, lemon juice and paprika and blend until smooth.
2. Add chickpeas to the blender and mix until fully incorporated.
3. Season with salt and pepper and more lemon juice if needed.
Fire Grilled Shrimp
1. Toss the shrimp in the Cajun spice and turn on the BBQ to medium high heat.
2. Grill the shrimp until fully cooked turning once, halfway after 3-4 minutes. Watch carefully not to overcook.
3. Smear the hummus on a plate in a line down the middle to anchor the shrimp. Place the shrimp tail side up, in a row atop hummus.
4. Garnish with a drizzle of liquid honey, chili threads and pumpkin seeds on top.
Yield 10 shrimp
