Thai-Style Broiled Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is typically served with the shells on the shrimp. But since it's tricky to devein jumbo shrimp and leave the shells intact, we removed them. Ingredients:
1 tablespoon white peppercorns |
1 tablespoon minced fresh cilantro stems |
1 tablespoon thai fish sauce |
1 teaspoon sugar |
1/2 teaspoon minced bird chile or 1 teaspoon minced serrano chile |
1/4 teaspoon kosher or sea salt |
12 jumbo shrimp (about 1 pound) |
12 garlic cloves, minced |
cooking spray |
3 tablespoons vegetable oil |
Directions:
1. Place peppercorns in a small skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns in a spice or coffee grinder, and process until finely ground.
2. Combine the ground pepper, cilantro, and next 6 ingredients (cilantro through garlic) in a large zip-top bag. Seal and marinate in refrigerator 30 minutes.
3. Preheat broiler.
4. Remove the shrimp from bag, shaking off the excess marinade; reserve the marinade. Place shrimp on a broiler pan coated with cooking spray; broil for 5 minutes on each side or until shrimp are done. Keep warm.
5. Heat oil in a large nonstick skillet over medium-high heat. Add marinade; sauté 1 minute or until the garlic is golden. Remove from heat; stir in shrimp.
6. Wine Note: These superpeppery, supergarlicky shrimp need a counterpoint. A bodly fruity Riesling with just a touch of sweetness would make a great partner. Try Columbia Winery Cellarmasters Reserve Riesling 2000 (Columbia Valley, Washington state; $8).
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