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Grilled Shrimp with Fiery Lemongrass-Chile Sambal Recipe

Grilled Shrimp with Fiery Lemongrass-Chile Sambal Recipe

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Grilled Shrimp with Fiery Lemongrass-Chile Sambal

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Ingredients

Count

Nutrition

1040

Calories

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Ingredients:

Serving

6 (or more) thai bird chiles or 2 (or more) serrano or jalapeno chiles (preferably red), seeded, coarsely chopped
1 1/2 cups coarsely chopped shallots (about 8 oz)
1/4 cup chopped peeled fresh ginger
3 tbsp chopped lemongrass (from bottom 4 inches of 2 large stalks)
6 macadamia nuts
4 garlic cloves, coarsely chopped
2 tsp (packed) golden brown sugar
2 tsp turmeric
1 1/2 tsp salt
1 tsp ground coriander
1 tsp paprika
1 bay leaf, crumbled
1/2 tsp freshly ground black pepper
2 tbsp (or more) vegetable oil
1 cup water
2 tbsp fresh lime juice
3 tbsp (or more) vegetable oil
3 lb uncooked unpeeled large shrimp

Directions:

For sambal : Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients 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. DO AHEAD:Can be made 1 day ahead. Cover sambal and chill.
For marinade and shrimp: Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. DO AHEAD: 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.
Ingredient tip: Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1039.93 Kcal (4354 kJ)
Calories from fat	685.42 Kcal
		% Daily Value*
Total Fat	76.16g	117%
Cholesterol	131.52mg	44%
Sodium	3181.62mg	133%
Potassium	481.66mg	10%
Total Carbs	76.8g	26%
Sugars	4.71g	19%
Dietary Fiber	6.43g	26%
Protein	21.93g	44%
Vitamin C	6.5mg	11%
Iron	4.4mg	24%
Calcium	118.3mg	12%

Amount Per 100 g
Calories	289.8 Kcal (1213 kJ)
Calories from fat	191.01 Kcal
		% Daily Value*
Total Fat	21.22g	117%
Cholesterol	36.65mg	44%
Sodium	886.62mg	133%
Potassium	134.22mg	10%
Total Carbs	21.4g	26%
Sugars	1.31g	19%
Dietary Fiber	1.79g	26%
Protein	6.11g	44%
Vitamin C	1.8mg	11%
Iron	1.2mg	24%
Calcium	33mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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