Javanese Sambal With Grilled Shrimp Food

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.

JAVANESE SAMBAL WITH GRILLED SHRIMP

Steps:

• In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
• Rinse and drain shrimp.
• Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.
• Be sure to reserve some for serving.
• Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill.
• Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).
• Serve with reserved sambal paste.

GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL

Steps:

• 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. DO AHEAD: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. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
• 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.
• Ingredient tip:
• Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.

GRILLED SHRIMP

Steps:

• Combine all ingredients in a glass dish.
• Marinade 2 hours at room temperature.
• Broil 3-4 inches from heat for 3 minutes.
• Turn and broil more.
• Shrimp can be served over rice with green salad and Italian bread.

ORANGE-SESAME NOODLES WITH GRILLED SHRIMP

Steps:

• Combine first 7 ingredients in a large bowl.
• Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds.
• Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside.
• Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes.
• Arrange pasta on serving plates, and top with shrimp.

FANTASTIC MARINADE FOR GRILLED SHRIMP

Steps:

• In a large bowl whisk together all ingredients (except garlic) until well blended, adjusting the seasoned salt, cayenne and hot sauce to taste.
• Add in the garlic pieces.
• Add in the uncooked shrimp to the bowl and toss to coat with the marinade.
• Cover and refrigerate NO MORE than 1 hour.
• Remove the shrimp and discard marinade.
• Grill over medium heat until no longer pink (cooking time will vary depending on the size of the shrimp).