I have a stack mile high of cooking magazines and cookbooks, so I've decided that at least twice a week I'll try something new. Today's inspiration was Gourmet magazine, July 2009 issue. George & I love shrimp, so it was an easy decision to try this recipe. It was pretty easy to put together and the end result was very yummy!!! Word of caution to those of you who do not care for spicy food. This truly is fiery! I've served it with sauteed spinach with some garlic and fried shallots.
* 2 (or more) serrano chiles (preferably red), seeded, coarsely chopped
* 1 1/2 cups coarsely chopped shallots (about 8 ounces)
* 1/4 cup chopped peeled fresh ginger
* 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
* 6 macadamia nuts
* 4 garlic cloves, coarsely chopped
* 2 teaspoons (packed) golden brown sugar
* 2 teaspoons turmeric
* 1 1/2 teaspoons salt
* 1 teaspoon ground coriander
* 1 teaspoon paprika
* 1 bay leaf, crumbled
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons (or more) vegetable oil
* 1 cup water
Marinade and shrimp:
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. 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.
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.
* 2 tablespoons fresh lime juice
* 3 tablespoons (or more) vegetable oil
* 3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact