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koko wrote:
> 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.
> http://i44.tinypic.com/6z3hw6.jpg
>
> Put the chiles and the next 12 ingredients into the food processor and
> blend into a paste.
> http://i44.tinypic.com/20jk046.jpg
>
> Add 2 tablespoons of oil to a medium saucepan and cook the sambal
> until browning.
> http://i41.tinypic.com/21bruqb.jpg
>
> Add one cup of water.
> http://i39.tinypic.com/35k65ip.jpg
>
> This is where I got the whisk out and got all the good fond off the
> bottom of the pan.
> http://i41.tinypic.com/315o13s.jpg
>
> Simmer until most of the water is absorbed but still creamy. Transfer
> to a bowl and cool.
> http://i43.tinypic.com/35bvvwy.jpg
>
> Place shrimp in a baking dish and brush all over with the marinade.
> Marinate for 15 to 30 minutes.
> http://i40.tinypic.com/158109i.jpg
>
> Place on a medium high grill and grill for 2-3 minutes per side.
> http://i40.tinypic.com/rs5s36.jpg
>
> Shrimp plated. It's spicy, sweet and delicious.
> http://i41.tinypic.com/125m64p.jpg
>
> 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 jalapeño 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 jalapeño 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