This recipe is sure to wow your guests. Its most surprising ingredient?
Get to know the Canadian master chefs behind Van Houtte®’s 100th Anniversary recipe series.
Preparation: 15 minutes
Cooking time: 5 minutes
You’re not seeing things: Chef Ted Reader really did concoct a recipe using shimp and Van Houtte® French Vanilla artificially flavoured coffee. The end result? A dish with flavours reminiscent of those you’d find in Mexican cooking. Trust us: to try it is to love it.
Place all dry ingredients in a medium-sized bowl. Mix with a spoon until combined. (If you plan to use the spice and coffee blend at a later date, transfer it to an airtight container and store in a cool, dry place, out of direct light. It will keep for up to 6 months. Yield: Makes about 1 cup.)
Oil your grill and preheat it on high.
Sprinkle spice and coffee blend on shrimp.
Grill shrimp on the barbecue for 2 to 3 minutes per side (or until they’re cooked.)
Try this spice and coffee blend on ribs, chicken, steaks and pork chops.
When it comes to mastering the grill, few skill sets compare to that of Ted Reader. The Paris, Ontario-born chef has authored a whopping 21 cookbooks, including Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals, Napoleon’s Everyday Gourmet Plank Grilling, Beerlicious: The Art of Grillin’ and Chillin’, and much more.