I saw this recipe in this month's issue of bon appetit and had to try
it.
Assembled ingredients for the sambal. I misread the ingredients and
saw scallions for shallots. I don't have any shallots so I used about
3/4 cup scallions which worked out fine. Also, I used almonds for the
macadamia nuts. I wasn't going to buy a bunch of macadamia nuts for
the 6 the recipe called for.
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Put the chiles and the next 12 ingredients into the food processor and
blend into a paste.
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Add 2 tablespoons of oil to a medium saucepan and cook the sambal
until browning.
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Add one cup of water.
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This is where I got the whisk out and got all the good fond off the
bottom of the pan.
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Simmer until most of the water is absorbed but still creamy. Transfer
to a bowl and cool.
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Place shrimp in a baking dish and brush all over with the marinade.
Marinate for 15 to 30 minutes.
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Place on a medium high grill and grill for 2-3 minutes per side.
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Shrimp plated. It's spicy, sweet and delicious.
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This was worth ever minute involved making it.
@@@@@ Now You're Cooking! Export Format
Grilled Shrimp With Fiery Lemongrass-Chile Sambal
grilling, seafood
Sambal
6 or more Thai bird chiles
or 2 or more jalapeņo prefer red; chiles
or 2 or more serrano; seeded coarsely chopped
1 1/2 cups coarsely chopped shallots; about 8 oz
1/4 cup fresh ginger; peeled chopped
3 tablespoons lemongrass, from bottom 4 inches; chopped
6 macadamia nuts
4 cloves garlic; coarsely chopped
2 teaspoons golden brown sugar; packed
2 teaspoons turmeric
1 1/2 teaspoons Salt
1 teaspoon ground coriander
1 teaspoon paprika
1 bay leaf; crumbled
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil; or more
1 cup Water
Marinade and Shrimp
2 tablespoons fresh lime juice
3 tablespoons vegetable oil; or more
3 pounds large shrimp; uncooked unpeeled
or 2 1/2 pounds uncooked peeled; deveined tail on
Sambal:
Combine 6 Thai bird chiles (or serrano or jalapeņo chiles) and next 12
ingredients in processor. Using on/off turns, blend until finely
chopped and paste forms. If spicier sambal is desired, add more
chopped chiles to taste and blend again until paste forms. Transfer
sambal to small bowl.
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
Add sambal and cook until fragrant and lightly browned, stirring
constantly and adding more oil by tablespoonfuls if mixture is dry,
about 7 minutes. Add 1 cup water; reduce heat to medium and simmer
until most of water is absorbed but mixture is still creamy, stirring
often, about 4 minutes.
Transfer to small bowl and cool.
(Can be made 1 day ahead. Cover sambal and chill.)
Marinade and Shrimp
Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in a
small bowl. (Can be made 1 day ahead. Cover and chill. Rewhisk
marinade before using, adding more oil by teaspoonfuls if marinade is
thick.) If using unpeeled shrimp, use kitchen scissors to cut shrimp
shell along rounded back of tail; scrape out vein with tip of bamboo
skewer or tip of small knife. Place peeled or unpeeled shrimp inlarge
glass baking dish.Brush shrimp all over with marinade. Allow shrimp to
marinated at room temperatue at least 15 minutes and up to 30 minutes.
Meanwhile prepare grill (medium-high heat) Brush grill rack with oil.
Grill shrimp until just opaque in center, 2 to 3 minutes per side.
Transfer shrimp to platter. Rewarm remaining sambal and serve
alongside for dipping or for spooning atop shrimp.
Ingredient tip: Unpeeled shrimp cook up more succulent and flavorful
but are a bit messier to eat than peeled shrimp.
Notes: bon appetit July '09
** Exported from Now You're Cooking! v5.84 **
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03