Grilled Shrimp Foursome, Part II

August 10, 2009

And all that have not fins and scales in the seas, and in the rivers, of all that move in the waters, and of any living thing which is in the waters, they shall be an abomination unto you…They shall be even an abomination unto you; ye shall not eat of their flesh, but ye shall have their carcases in abomination…Whatsoever hath no fins nor scales in the waters, that shall be an abomination unto you.
~Leviticus 11:10-12

Who sat on the culinary peer review committee of the Old Testament? No shellfish? Ungodly.

GRILLED SHRIMP TANDOORI

Marinade
4 T plain non fat yogurt
2 T fresh lemon juice
3 plump, fresh garlic cloves, peeled and minced
3 T fresh ginger, peeled and finely minced or grated
2 T honey
2 t garam masala
2 t paprika
2 t turmeric
2 t cumin seeds, roasted and finely ground
2 t coriander seeds, roasted and finely ground
2 t cardamom seeds, roasted and finely ground
2 t crush red pepper flakes
2 t sea salt

1 C fresh basil leaves, cut into thin ribbons (chiffonade)

In a medium bowl, combine and whisk together all marinade ingredients. In a baking dish or large ziploc bag, add the marinade and shrimp, then toss evenly to coat. Let marinate in the refrigerator for 1 hour, turning occasionally; then, while grill is being prepared, bring shrimp to room temperature. Soak skewers in water while marinating.

Prepare charcoal grill to medium high heat. Add the shrimp to the skewers and grill about 2-3 minutes per side. Garnish with basil.

GRILLED ASIAN SHRIMP WITH RED CURRY PEANUT SAUCE

16 jumbo shrimp, peeled (except for the tails) and cleaned

Marinade
4 cloves of garlic, peeled and minced
3 T soy sauce
2 T mirin rice wine
2 T sesame oil
1 T nuoc mam nhi (fish sauce)
2 T nuoc mam chay pha san
1 T fresh ginger, peeled and finely minced
2 scallions, finely sliced
1 T honey
1 T sesame seeds
1/2 t Chinese five spice powder
1/2 T red chili flakes

In a medium bowl, whisk together all the marinade ingredients. Pour the marinade into a baking dish or large ziploc bag, add the shrimp and marinate for about 1 hour, turning a couple of times to coat well. While you are marinating the shrimp, prepare the barbeque grill to medium high and soak the wooden skewers in water. Add the shrimp to the skewers and grill about 2-3 minutes each side, taking care to not over cook the shrimp.

Red Curry Peanut Sauce
1/4 cup roasted salted peanuts
1 T brown sugar

2 to 3 t Thai red curry paste
8 to 10 T water
2 t peanut or vegetable oil
3 garlic cloves, finely chopped
1/4 C finely chopped shallot (about 1 large)
2 fresh Thai or serrano chilies, including seeds, thinly sliced crosswise

Finely grind 3 tablespoons peanuts in a food processor along with brown sugar. Finely chop remaining tablespoon peanuts by hand.

Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.

Heat oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.

Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.

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