Sambal 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.

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.

GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL

Steps:

• SAMBAL::.
• Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients (through black pepper) 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.
• SHRIMP:.
• Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. (**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.
• E N J O Y !

SAMBAL SHRIMP LINGUINE

Steps:

• Combine 64 ounces (1/2 gallon) water with 1 tablespoon salt in a large pot and bring to a hard rolling boil. Add the linguine and cook until al dente according to the package directions.
• While the pasta cooks, heat a large saute pan over high heat until smoking, about 2 minutes. Add the olive oil and heat until shimmering, about 20 seconds. Add the garlic and shallot and cook, stirring vigorously, until fragrant, about 1 minute. Add the sambal, lemon juice, shrimp and 1/2 teaspoon salt and cook, tossing, until the shrimp start to turn opaque, about 2 minutes. Add the butter, reduce the heat to medium and cook until the sauce is thickened, about 1 minute.
• The pasta should be al dente about now. Set aside 3 tablespoons of the pasta water, then drain the linguine; transfer both to the saute pan and cook over medium high heat, tossing, until mixed thoroughly.
• Remove from the heat and plate the pasta high and tight in the center. Garnish with the scallions directly on the pasta, then garnish that with the breadcrumbs. Enjoy!

SHRIMP SAMBAL

Steps:

• Make sambal paste:
• To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
• Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
• Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
• Divide shrimp sambal among 4 plates and serve with rice.

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.

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.