By Michael Minorgan for Curtains Up minorganmichael@yahoo.com
Thai Chili Lemongrass Grilled Shrimp with Sweet Basil & Lime Fried Rice
This is a perfect example of the wonderful flavors of Thailand, balancing the tastes of sweet, sour, and salty with that added wonderful kick of spicy Thai chilies.
Thai cuisine can be a bit complex to start with, but is definitely worth the extra effort. As with most Thai dishes simply steamred jasmine rice is the perfect accompaniment.
This week’s recipe is a great one to cook on your BBQ this summer. Use the 16/20 size shrimp and remember to cook the rice one day in advance to get the best fried rice……Enjoy!
INGREDIENTS
1 lb large shrimp – peeled & cleaned
4 cups cooked rice
FOR THE MARINADE:
1/4 cup fish sauce
1/4 cup fresh lime juice
1 TBS chili paste (sambal oelek or sriracha)
1 stalk lemongrass bruised with a rolling pin & sliced
1 red (or green) jalapeno – seeded & diced
2 serrano (or other spicy) peppers – seeded and diced
20 Thai basil leaves – shredded
1/4 cup sugar
1 TBS oil
4 garlic cloves – minced
FOR THE RICE:
1 TBS chili garlic paste (or sambal oelek or sriracha)
30 Thai sweet basil leaves (or other basil)
1 ear corn – kernels cut from cob (or equivalent canned or frozen) – optional
1 bunch enoki mushrooms – optional
2 limes
fresh cilantro
4 TBS oil 3 shallots – diced
4 scallions – sliced thinly
6 garlic cloves – minced
2 red (or green) jalapenos
2 TBS fish sauce
3 TBS oyster sauce
1 red bell pepper – seeded & chopped
DIRECTIONS
Cook your rice to net 4 cups cooked rice. Clean the shrimp.
Bruise the lemongrass (if using) by smashing it with a rolling pin to split the sides. This releases the flavor & aroma. Chop it up in 1-2 inch chunks.
Whisk the fish sauce with the juice of your lime and then whisk in the sugar until it dissolves. Combine all the other ingredients (chili paste, lemongrass , jalapeno, serranos, chopped basil, oil & garlic_ and toss with the shrimp to coat completely. Marinate in a glass bowl or zip lock bag – in the fridge – for as long as possible (at least an hour but 3-4 is even better). Agitate the marinade ever 30 minutes or so to evenly distribute flavors.
Heat a grill or grill pan & cook your shrimp over high heat until JUST cooked through. Err on the side of under-cooked as they will continue to cook after being removed from the heat.
In a wok or other large frying or saute pan, heat the oil and add the chopped shallots, garlic, scallions, jalapenos, bell pepper, corn, mushrooms, & about HALF of the chopped basil. After a few minutes, add the fish & oyster sauces, the chili garlic paste and saute another 5 minutes or so. Add the 4 cups of cooked rice & blend well. Right before serving – stir in the rest of the chopped basil and squeeze in the juice of half a lime.
Serve by placing a portion of rice on each plate & several grilled shrimp. Garnish with chopped fresh cilantro & be sure to squeeze fresh lime over the rice AND the shrimp. Place a lime wedge on each dish. Serve!
Recipe courtesy of www.delightfuldeliciousdelovely.com Photo by Christine Elise Mc Carthy 2014
