Grilled Shrimp With Fiery Lemongrass-Chile Sambal

Name: Grilled Shrimp With Fiery Lemongrass-Chile Sambal
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 serrano peppers or 2 jalapeno chiles, seeded, coarsely chopped (preferably red, more if wanted); 1 1/2 cups coarsely chopped shallots (about 8 ounces); 1/4 cup chopped peeled fresh ginger; 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks); 6 macadamia nuts; 4 garlic cloves, coarsely chopped; 2 teaspoons packed golden brown sugar; 2 teaspoons turmeric; 1 1/2 teaspoons salt; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 bay leaf, crumbled; 1/2 teaspoon fresh ground black pepper; 2 tablespoons vegetable oil (or more); 1 cup water; 2 tablespoons fresh lime juice; 3 tablespoons vegetable oil (or more); 3 lbs uncooked unpeeled large shrimp or 2 1/2 lbs uncooked peeled large shrimp, deveined, tails left intact

Submitted by Manami

"Steve Raichlen visited 53 countries (6 or 7 continents - if you include the occasional barbcue obsessed scientist stationed in Antartica) on a quest to get to the heart of the most universal cooking method grilling over an open flame. Most countries have evolved their unique grills, rubs, marinades, grilling techniques, and styles of barbecue & that way, the country grills say a lot about its culture. True, a lot of great grilling takes place on Third World street corners, but you can also find some pretty amazing barbecue at luxury resorts. This comes from the hotel Amandari in Indonesia, which is built right into a rice paddy near the artist town of Ubud in Bali Dinner began with a Balinese welcome dance performed by local children They dined at a table for two strewn with rose petals in an open pavilion facing a lily pond. There was a team of chefs that cooked for them alone, on portable grills over charcoal (the best way for excellent flavor!) The succesion of dishes revealed Balinese cooking in all its polymorphic glory. A profoundly complex cuisine only hinted at in the food at your typical street-corner stall, Bon Appetit Magazine, July 2009 edition. The shrimp is grilled with an aromatic paste of lemongrass, ginger, turmeric, chile peppers & paprika. There is a 15-30 minute marinating time not included.:)"

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Ready In:: 1hr 20mins
Ingredients:: 18
Serves:: 6

ingredients

SAMBAL
6 2 serrano peppers or 2 jalapeno chiles, seeded, coarsely chopped (preferably red, more if wanted)
1 ¹⁄₂ cups coarsely chopped shallots (about 8 ounces)
¹⁄₄ cup chopped peeled fresh ginger
3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
6 macadamia nuts
4 garlic cloves, coarsely chopped
2 teaspoons packed golden brown sugar
2 teaspoons turmeric
1 ¹⁄₂ teaspoons salt
1 teaspoon ground coriander
1 teaspoon paprika
1 bay leaf, crumbled
¹⁄₂ teaspoon fresh ground black pepper
2 tablespoons vegetable oil (or more)
1 cup water
SHRIMP
2 tablespoons fresh lime juice
3 tablespoons vegetable oil (or more)
3 lbs uncooked unpeeled large shrimp or 2 1/2 lbs uncooked peeled large shrimp, deveined, tails left intact

directions

SAMBAL::
Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients (through black pepper) 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.
SHRIMP:
Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in 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 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 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.
E N J O Y !

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Reviews

I tried this recipe when I saw it in Bon Appetit, and it was great. It's easy to make, takes some time to prepare the sambal ( would say the prep time is more like an hour, with gathering all the ingredients, processing and then simmering the sambal and making the marinade for the shrimp, but the marinade for the shrimp was great. There was plenty of the sambal, too. I put the shrimp on bamboo skewers which I have soaked in water for 30 minutes. I used veined peeled tail-on shrimp which I bought frozen. This was our favorite grilled shrimp recipe of the summer!

Suzy Snoflake

RECIPE SUBMITTED BY

Manami

Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)>  I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself. During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing />

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