Grilled Shrimp with Fiery Lemongrass-Chile Sambal
Ingredients
Sambal
-
6
chiles
Thai bird chiles (or more serrano or jalapeño chiles)
-
1½
cups
coarsely chopped shallots
-
¼
cup
chopped peeled fresh ginger
-
3
tablespoons
chopped lemongrass
-
6
nuts
macadamia nuts
-
4
cloves
garlic
-
2
teaspoons
golden brown sugar
-
2
teaspoons
turmeric
-
1½
teaspoons
salt
-
1
teaspoon
ground coriander
-
1
teaspoon
paprika
-
1
leaf
bay leaf
-
½
teaspoon
freshly ground black pepper
-
2
tablespoons
vegetable oil
-
1
cup
water
Marinade and shrimp
-
2
tablespoons
fresh lime juice
-
3
tablespoons
vegetable oil
-
3
pounds
uncooked unpeeled large shrimp
Instructions
- Blend the chiles and other sambal ingredients until finely chopped and a paste forms.
- Cook the sambal mixture in oil until fragrant, then add water and simmer until creamy.
- Whisk lime juice, oil, and sambal for the marinade, then chill.
- Marinate the shrimp with the mixture for 15 to 30 minutes.
- Prepare the grill and cook the shrimp until opaque, about 2 to 3 minutes per side.
- Serve the shrimp with the sambal for dipping.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
800mg
Cholesterol
200mg
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