Grilled Shrimp With Fiery Lemongrass-Chile Sambal

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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 !
Advertisement