Grilled Shrimp with Chile, Cilantro, and Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You bought the freshest-looking shrimp, baby squid, or whole fish you could find. Now what? Follow Pelaccio's road map for any kind of seafood: Marinate it in turmeric and fish sauce, grill it quickly over high heat, then pair it with a fiery dipping sauce. Ingredients:
16 jumbo shrimp, unpeeled, preferably head-on |
6 tablespoons fish sauce (such as nuoc nam or nam pla), divided |
4 tablespoons vegetable oil, divided, plus more for grill |
2 teaspoons turmeric |
30 cilantro sprigs, chopped |
10 long red chiles (such as holland or anaheim), stemmed |
8 garlic cloves |
2 1 pieces ginger, peeled |
1/4 cup fresh lime juice |
2 tablespoons palm sugar or (packed) light brown sugar |
Directions:
1. Combine shrimp, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
2. Purée 4 tablespoons fish sauce, 2 tablespoons oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
4. Serve immediately with sauce.
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