Grilled Shrimp With Citrus Sambal Oelek Dressing Food

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
• Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

GRILLED SHRIMP WITH CITRUS-SAMBAL-OELEK DRESSING

Steps:

• In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice, and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper.
• Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top. Serve.

SPICY SAMBAL SHRIMP

Steps:

• Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
• Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
• Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
• Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
• Serve shrimp over rice, topped with remaining lemon juice and green onions.

GRILLED SHRIMP WITH CITRUS SAMBAL OELEK DRESSING

Steps:

• 1.In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper. 2.Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top. Serve.

SAMBAL SHRIMP

Steps:

• In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours.
• Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour.
• Preheat a grill to medium-high and oil the grill.
• Place the shrimp on the grill and cook until they 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 marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.

CURRIED SHRIMP OR PRAWNS WITH SAMBAL OELEK

Steps:

• In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes.
• Add minced ginger and cook for another 2 minutes.
• Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes.
• Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS).
• Add sour cream and coconut cream and bring to boil, stirring continuously until smooth.
• In a small bowl, mix together tapioca starch and cold water until smooth.
• While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy.
• Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans.
• Adjust Sambal Oelek to suit your taste.
• You can substitute and use whipping cream instead of coconut cream.