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.
ALMOST-FAMOUS SPICY FRIED SHRIMP
When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
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.
SPICY SHRIMP SAUTé
This recipe is inspired by the late-night meals that feed chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant. After a rough day, a dish that can be thrown together quickly is invaluable. For restaurant workers, Mario Batali included, sometimes the evening starts out as just drinking and continues that way into the early morning, when they end up at someone's apartment and start preparing spicy food. Here is one of the best of those recipes.
Provided by The New York Times
Categories dinner, easy, lunch, quick, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 3534 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE
Serve over rice or udon noodles. We just nibbled on them! Quite yummy and love the sambal! From Cooking Light.
Provided by Chef PotPie
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
- Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
- Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
- Serve immediately.
Nutrition Facts : Calories 240.9, Fat 8.8, SaturatedFat 0.7, Cholesterol 214.9, Sodium 1234.5, Carbohydrate 15.9, Fiber 0.4, Sugar 10.3, Protein 24.1
SPICY SHRIMP SAUTE
Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013, one of Mario Batali's late-night favorite dishes.
Provided by KateL
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl. Add shrimp, tossing to coat.
- Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat until smoking, then add shrimp mixture. Saute for 2 minutes.
- Add scallions; cover, and cook for 3 minutes.
- Stir in soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated.
- Add cilantro and serve.
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.
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SPICY SAMBAL SHRIMP STIR-FRY RECIPE - REAL SIMPLE
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5/5 (5)Total Time 20 minsServings 4Calories 263 per serving
- Place soy sauce, chile paste, and honey in a small bowl. Squeeze in 2 tablespoons juice from 1 lime and stir to combine. Cut remaining lime into wedges and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp and season with salt. Cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil to skillet. Add snow peas, carrots, garlic, and ginger and cook, stirring constantly, until vegetables are crisp-tender, 1 to 2 minutes. Stir in sambal mixture and shrimp; cook, stirring constantly, until sauce is slightly thickened and shrimp are heated through, about 1 minute. Serve stir-fry over rice with lime wedges alongside; garnish with sesame seeds and cilantro leaves.
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