Grilled Shrimp with Fiery Lemongrass-Chile Sambal

Name: Grilled Shrimp with Fiery Lemongrass-Chile Sambal
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf, crumbled; 1 teaspoons freshly ground black pepper; 59 milliliters chopped peeled fresh ginger; 4 garlic cloves, coarsely chopped; 2 teaspoons (packed) golden brown sugar; 1 teaspoon ground coriander; 3 Tbsps chopped lemongrass (from bottom 4 inches of 2 large stalks); 2 Tbsps fresh lime juice; 6 macadamia nuts; 1 teaspoon paprika; 2 teaspoons salt; 227 grams 1/2 cups coarsely chopped shallots (about; 1 kilograms uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact; 6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped; 2 teaspoons turmeric; 3 Tbsps (or more) vegetable oil; 237 milliliters water

Grilled Shrimp with Fiery Lemongrass-Chile Sambal is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains about 48g of protein, 11g of fat, and a total of 342 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your The Fourth Of July event. A mixture of lemongrass, thai bird chiles, golden brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine 6 Thai bird chiles (or2 serrano or jalapeño chiles) and next 12ingredients in processor. Using on/offturns, blend until finely chopped and pasteforms. If spicier sambal is desired, add morechopped chiles to taste and blend againuntil paste forms.

Ingredients you will need

Chili Pepper

Transfer sambal to smallbowl.

Heat 2 tablespoons oil in heavy largesaucepan over medium-high heat.

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Cooking Oil

Addsambal and cook until fragrant and lightlybrowned, stirring constantly and addingmore oil by tablespoonfuls if mixture is dry,about 7 minutes.

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Cooking Oil

Add 1 cup water; reduceheat to medium and simmer until most ofwater is absorbed but mixture is still creamy,stirring often, about 4 minutes.

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Water

Transfer tosmall bowl and cool. DO AHEAD:Can be made1 day ahead. Cover sambal and chill.

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Bowl

Whisk limejuice, 3 tablespoons oil, and 2 tablespoonssambal in small bowl. DO AHEAD: Can bemade 1 day ahead. Cover and chill. Rewhiskmarinade before using, adding more oil byteaspoonfuls if marinade is thick.

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Marinade

Cooking Oil

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Whisk

Bowl

If using unpeeled shrimp, use kitchenscissors to cut shrimp shell along roundedback of tail; scrape out vein with tip ofbamboo skewer or tip of small knife.

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Shrimp

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Skewers

Knife

Placepeeled or unpeeled shrimp in large glassbaking dish.

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Shrimp

Brush shrimp all over withmarinade. Allow shrimp to marinate atroom temperature at least 15 minutes andup to 30 minutes.

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Shrimp

Meanwhile, prepare barbecue (medium-highheat).

Brush grill rack with oil. Grillshrimp until just opaque in center, 2 to 3minutes per side.

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Cooking Oil

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Grill

Transfer shrimp toplatter. Rewarm remaining sambaland serve alongside for dipping or forspooning atop shrimp.

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Shrimp

Unpeeled shrimp cookup more succulent and flavorful but area bit messier to eat than peeled shrimp(which you can use, if you prefer). For easeof preparation, the seafood department atsome supermarkets sells uncooked unpeeledshrimp that have already been deveined.

Ingredients you will need

Shrimp

Equipment

Ingredients

Servings:

bay leaf, crumbled 1teaspoons

freshly ground black pepper 59milliliters

chopped peeled fresh ginger 4

garlic cloves, coarsely chopped 2teaspoons

(packed) golden brown sugar 1teaspoon

ground coriander 3Tbsps

chopped lemongrass (from bottom 4 inches of 2 large stalks)2Tbsps

fresh lime juice 6

macadamia nuts 1teaspoon

paprika 2teaspoons

salt 227grams

1/2 cups coarsely chopped shallots (about 1kilograms

uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact 6

(or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped 2teaspoons

turmeric 3Tbsps

(or more) vegetable oil 237milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.