Grilled shrimp seasoned with Asian spices – a perfect summer dish. It works both as a main course or a starter for a Thai-themed meal.
Southeast Asian-Style Grilled Shrimp
This is my version of satay; I prefer to use large shrimp and grill them individually rather than skewer them. The shrimp make a lovely main course for a warm summer night. Thai peanut sauce is an ideal accompaniment.
- 1-1/2 lbs (750 g) jumbo shrimp (about 20 per lb/500 g) in the shell
- 2 tbsp (30 mL) coconut milk
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (coconut oil. melted
- 1 tbsp (15 mL) freshly squeezed lime juice
- 1 tsp (5 mL) pureed garlic
- 1 tsp (5 mL) pureed ginger
- 1/2 tsp (2 mL) ground dried red chile, such as cayenne or Kashmiri
- 1. Remove legs from shrimp and devein, leaving shells on. If you have time, brine them (see Notes). Pat dry with a paper towel.
- 2. Meanwhile, in a medium bowl, stir together coconut milk, soy sauce, coconut oil, lime juice, garlic, ginger and ground chile. Add prepared shrimp and toss well to coat. Let stand at room temperature for about 15 minutes.
- 3. Preheat barbecue to high or preheat broiler. Grill or broil shrimp, turning once, until pink and opaque throughout, about 4 minutes. Transfer to a serving platter. Serve with a spicy sauce such as Thai Peanut Sauce.
- To puree ginger root of garlic quickly and easily, use a sharp-toothed rasp or grater, such as those made by Microplane.
- To Brine Shrimp: Brining the shrimp before cooking makes them plum and succulent. In a Medium bowl, dissolve 1 tsp (15 mL) coarse salt in boiling water. Add cold water and enough ice cubes to bring the mixture to room temperature. Add shrimp, adding a little more cold water, if necessary, to ensure they are completely covered with brine. Let stand at room temperature for 15 minutes or refrigerate for up to 30 minutes. Rinse shrimp under cold running water before using in recipe.
Judith Finlayson http://judithfinlayson.com/