Friday, July 22, 2011

Spicy Grilled Shrimp

Chili paste and fish sauce give these shrimp a Thai-inspired flavor. Both are available in the ethnic-food aisles at many supermarkets, in Asian grocery stores, and online.

For The Shrimp
  • 1 cup sugar
  • 2 teaspoons finely grated lime zest, plus 1/2 cup fresh lime juice (from 7 to 8 limes)
  • 2 tablespoons Asian chili paste (such as sambal oelek;
  • 2 tablespoons Asian fish sauce (such as nam pla;

  • Coarse salt
  • Safflower oil, for brushing (I used Olive oil)
  • 36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)

Soak 12 wooden skewers in water for 30 minutes to prevent charring.

Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. 
Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt.

Make the shrimp: Heat grill to high. Brush grates with oil. Thread  shrimp onto each skewer; season with salt. 

Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. 

Serve with reserved sauce.

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