Sambal Shrimp (Emeril Lagasse) |
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Prep Time: 145 Minutes Cook Time: 5 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Ingredients:
2 cups sambal oelek (indonesian-style chile sauce) |
1/2 cup sugar |
1/2 cup freshly squeezed lime juice |
1/2 cup olive oil |
1/4 cup minced garlic |
1/4 cup minced peeled fresh ginger |
1/4 cup mirin (sweet rice wine) |
2 tablespoons fish sauce |
2 tablespoons dark sesame oil |
3 pounds head-on shrimp (less than 10 per pound), peeled and deveined, head and tail segments left intact |
2 tablespoons roughly chopped fresh cilantro |
2 tablespoons roughly chopped fresh mint |
Directions:
1. In a medium bowl, combine the sambal, sugar, lime juice, olive oil, garlic, ginger, mirin, fish sauce and sesame oil and whisk well. Let stand at room temperature for at least 1 hour and up to 4 hours.
2. Place the shrimp and all but 1/2 cup of the marinade in a 1-gallon resealable plastic food storage bag. Reserve the remaining marinade. Let the shrimp marinate 1 hour.
3. Preheat a grill to medium high. Remove the shrimp from the marinade. Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side.
4. Place the shrimp in a large bowl and add the reserved 1/2 cup marinade along with the cilantro and mint. Toss well to combine. Transfer the shrimp to a large serving bowl or platter and serve immediately.
5. Photograph by Andrew Mccaul
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