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Grilled Shrimp with Fiery Lemongrass-Chile Sambal
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Bon Appetit July 2009
| Sambal: | |
| 6 (or m serrore) | Thai bird chilies, or 2 (or more) serrano or jalapeno chllies (preferably red), seeded, coarsely chopped |
| 1 1/2 c. | coarsely chopped shallots |
| 1/4 c. | chopped peeled fresh ginger |
| 3 Tb. | chopped lemongrass, (from bottom 4" of 2 large stalks) |
| 6 | macadamia nuts |
| 4 | garlic cloves, coarsely chopped |
| 2 tsp. | packed golden brown sugar |
| 2 tsp. | tumeric |
| 1 1/2 tsp. | salt |
| 1 tsp. | ground coriander |
| 1 tsp. | paprika |
| 1 | bay leaf, crumbled |
| 1/2 tsp. | freshly ground black pepper |
| 2 Tb. (or more) | vegetable oil |
| 1 c. | water |
| Marinade and Shrimp: | |
| 2 Tb. | fresh lime juice |
| 3 Tb. (or more) | vegetable oil |
| 3 lbs. | uncooked unpeeled large shrimp, or 2 1/2 lbs. uncooked peeled large shrimp, deveined, tails left intact |
Sambal: Combine 6 Thai bird chilies (or serrano or jalapeno chilies) 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 chilies to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 Tb. oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly bowned, 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 a small bowl and cool. DO AHEAD: Can be made 1 day ahead. Cover sambal and chill.
Marinade and Shrimp: Whisk lime juice, 3 Tb. oil, and 2 Tb. sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Reshisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along round back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
Meanwhile, prepare barbecue (medium-high). Brush grill rack with oil. Grill shrimp until just opaque in center, 2-3 minutes per side. Transfer shrimp to platter. Rewarm 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 (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.
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