SPICY SAMBAL SHRIMP
A spicy pan-seared shrimp dish flavored with sambal oelek.
Provided by LaurenSyd
Categories World Cuisine Recipes Asian Indonesian
Time 1h13m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 623.9 calories, Carbohydrate 94.2 g, Cholesterol 158.4 mg, Fat 20.2 g, Fiber 3.7 g, Protein 19.7 g, SaturatedFat 12 g, Sodium 430.3 mg, Sugar 5.8 g
SAMBAL SHRIMP
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
SHRIMP SAMBAL
Categories Food Processor Garlic Ginger Nut Onion Sauté Quick & Easy Coconut Macadamia Nut Shrimp Spice Hot Pepper Spring Simmer Gourmet
Yield Makes 4 Servings
Number Of Ingredients 15
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.
SAMBAL SHRIMP
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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.
SAMBAL SAUCE
This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.
Provided by Robin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.
Nutrition Facts : Calories 38.1 calories, Carbohydrate 5.4 g, Cholesterol 0.6 mg, Fat 1.8 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 875 mg, Sugar 2.2 g
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