Grilled Shrimp With Fiery Lemongrass Chile Sambal Recipes

GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL

Steps:

• 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 !