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Grilled Shrimp Salad With Lemongrass & Chiles
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    Grilled Shrimp Salad With Lemongrass & Chiles


  • 1 lb jumbo (8 to 12 per lb) shrimp
  • 2 tsp. sea salt dissolved in 1 cup water
  • 4 (1 to 2 inch) fresh red Thai chiles, -- (4 to 8)minced
  • 2 fresh serrano or jalapeņo chiles (preferably red), minced
  • 1 tbl. minced garlic
  • 3 tbl. Asian fish sauce (Thai naam pla)
  • 3 tbl. fresh lime juice -- (3 to 4)
  • 2 tsp. sugar -- (2 to 3)
  • 2 stalks fresh lemongrass
  • 2 small shallots, halved lengthwise and thinly sliced crosswise (1/4 cup)
  • 2 scallions (white parts and half of greens), thinly sliced
  • 1/2 cup fresh mint leaves, torn into pieces
  • Accompaniments: green-leaf lettuce, sliced tomato, and fresh cilantro or mint sprigs

    Prepare grill for cooking.

    Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.

    Pound all chiles with garlic to a coarse paste with a mortar and pestle and stir in fish sauce and lime juice and sugar to taste. Transfer to a large bowl.

    Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.

    Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks.

    Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)

    Toss shrimp (with shells still on) with chile mixture and stir in sliced lemongrass, shallots, scallions, and mint.

    Serve on a bed of lettuce and tomato with cilantro or mint.

    Serves 4 as a first course.

    From: Steve Nearman, chiles@flash.net
    Posted By: Steve Nearman, Via: Chile Head Mailing List
    Post Date: Tue, 20 Jun 2000

    *BACK TO THAI*







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