Spicy Thai Basil Grilled Shrimp With Sour Mango Salad Recipes

PLA GOONG (SPICY THAI SHRIMP SALAD)

Steps:

• Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
• In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
• Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
• Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.

SPICY THAI SHRIMP SALAD

Steps:

• To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
• Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

MANGO SALAD WITH GRILLED SHRIMP

Steps:

• Make mango salad:
• Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
• Grill shrimp:
• Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
• Prepare grill.
• Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
• Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

MANGO AND SPICY SHRIMP SALAD

Steps:

• To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
• Peel and slice mango. Squeeze juice from lime and toss with mango.
• Peel and slice jicama and cucumber into strips. Thinly slice radishes.
• Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
• Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD

Steps:

• Prepare the shrimp:.
• In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth.
• Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade.
• Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside.
• In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter.
• On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl.
• Cook the shrimp:.
• Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides.
• To Serve:.
• Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8.
• Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais.