Oh, lovely recipe, Koko, thanks for the posting. Given the timing
I will file it as the "Day the Magic Lost the Finals Great Shrimp"
recipe, and will enjoy it for a long time. Looks beautiful, I can
hardly wait to try it. Hooaahhhh!

pavane


"koko" > wrote in message ...
|
| 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