June 16, 2010

Calphalon’s Grilled Shrimp Recipe

A couple of weeks ago, I attended a 7th anniversary party for the Calphalon shop and culinary studio just down the street from our Toronto office on King Street. There were chefs cooking up tasty little bites at cooktop stations, including offerings like juicy lamb chops, grilled mini pizzas, seared salmon with fruit salsa and tasty Asian-inspired shrimp skewers. But what intrigued me most — as should be the case at a Calphalon cookware showroom — were the pans themselves.

Photo Blog June 16 Calphalon Event Pans

Calphalon’s new line of Unison Non-stick pots and pans claim to offer up professional results, minus the sticky situations that can come with professional-grade stainless steel and aluminum cookware. Made from hard anodized aluminum with non-stick interiors, the line also features tempered-glass covers with stay-cool, ergonomic handles. They’re also oven safe up to 500°F.

Photo Blog June 16 Calphalon Event Meat

What I found particularly unique is that the Unison line is divided into two sub lines: Both are non-stick, but one is called Slide Non-stick, while the other is Sear Non-stick. Each sub line has vessels assigned to it that suit the culinary task at hand. For instance, the 10” omelette pan has the slide non-stick finish, meaning your fried eggs should slide around in there like an air hockey puck. Meanwhile, in the sear non-stick category, you’ve got a 13” flat-bottomed wok, sauté pans and the 12” grill pan, perfect for non-stick fish, steak and perhaps even some tasty grilled shrimp like the ones in the Calphalon recipe below. Enjoy!

Photo Blog June 16 Calphalon Event Shrimp Recipe Noodles

Grilled Shrimp With Rice Noodles & Tamarind Vinaigrette

(serves 4)

Featured cookware: Calphalon Unison Grill Pan & Infused Anodized 8” Fry Pan

20 large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1 Thai chilies, finely chopped
1 tbsp cilantro, chopped
1 tbsp Italian parsley, chopped
2 tbsp olive oil
Salt and fresh pepper

Vinaigrette & Noodle Salad
2/3 cup rice wine or dry sherry
1 tsp brown or palm sugar
1 tbsp tamarind pulp
1 tbsp fish sauce
1 clove of garlic, puréed
1 tsp ginger, finely grated
2 tbsp vegetable oil
1/4 package vermicelli rice noodles, presoaked and drained
2 tbsp freshly chopped cilantro
2 green onions, finely sliced on bias
1 carrot, peeled and julienned
1 red pepper, seeded and julienned


Step 1: In a bowl, add shrimp, garlic, chilies, cilantro and parsley and 1 tbsp olive oil. Toss and marinate for 10 minutes. Season with salt and pepper.

Step 2: Heat 1 tbsp olive oil in a non-stick grill pan over medium heat.

Step 3: Add shrimp to grill and cook for 1 minute per side or until shrimps are done through.

Step 4: Remove shrimp and serve immediately with glass noodle salad.

Vinaigrette & Noodle Salad

Step 1: In an 8” fry pan, heat rice wine. Once simmering, add sugar, tamarind pulp, fish sauce, garlic, ginger and vegetable oil.

Step 2: Remove from heat and toss with noodles.

Step 3: Garnish salad with fresh cilantro leaves, green onions, carrot, red pepper and grilled shrimp.

For more delicious shrimp recipes, see our 15 Zesty Shrimp Recipes.

Photo credits:
Amy Rosen