Southeast Asian-Style Grilled Shrimp
Shrimp combined with a range of Southeast Asian flavors, including mint, basil, and cilantro, make a quick but super flavorful appetizer.
Serves: Serves 4 as an appetizer
- 1lb (450g) extra-large shrimp (12 or less per pound, peeled and deveined, tails intact)
- 2 tablespoons olive oil
- Kosher salt and freshly cracked white pepper
- 1 recipe Chile-Fish Sauce Condiment
- 1 tablespoon roughly chopped fresh mint
- 1 tablespoon roughly chopped fresh Thai basil (or substitute Italian basil)
- 1 tablespoon roughly chopped fresh cilantro
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot (see Gauging the temperature), you're ready to cook.
- Rub the shrimp with oil, sprinkle generously with salt and white pepper, then put them on the grill directly over the coals and cook until they are just cooked through (3-4 minutes per side). To check for doneness, poke the shrimp with your finger to test their firmness (see The "hand method"); if you're unsure, make a cut in one of the shrimp at its thickest point to be sure it is just opaque all the way through.
- Transfer the shrimp to a large bowl, add the Chile-Fish Sauce Condiment, and toss gently until the shrimp are thoroughly coated. Add the mint, basil, and cilantro, and toss again. Divide the shrimp among four plates and serve.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!