Sambal Shrimp (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
2 cups sambal oelek (ground fresh chili paste) |
1/2 cup granulated sugar |
1/2 cup fresh squeezed lime juice |
1/2 cup olive oil |
1/4 cup minced garlic |
1/4 cup minced fresh ginger |
1/4 cup mirin |
2 tablespoons fish sauce |
2 tablespoons sesame oil |
3 pounds head-on u-10 shrimp, peeled and deveined, head and tail segment intact |
2 tablespoons rough chopped cilantro |
2 tablespoons rough chopped mint |
Directions:
1. In a medium bowl, combine all the ingredients except the shrimp, cilantro and mint and whisk well to combine. Set aside and allow to sit at room temperature for at least 1 hour and up to 4 hours. In a 1-gallon resealable food storage plastic bag, place the shrimp and add all but 1/2 cup of the sambal marinade to the bag. Allow the shrimp to marinate for 1 hour.
2. Preheat a grill to medium-high.
3. Place the shrimp on the grill and cook until shrimp are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup of marinade along with the cilantro and mint and toss well to combine. Transfer shrimp to a large serving bowl or platter and serve immediately.
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