Southeast Asian Style Grilled Shrimp With Aromatic Herbs Recipes

Steps:

• Shell and devein shrimp. In a 3-quart saucepan of boiling water cook shrimp 3 minutes, or until just cooked through, and drain in a colander. Cool shrimp slightly. In a large baking dish chill shrimp in one layer, loosely covered with plastic wrap. (Shrimp may be cooked 1 day ahead and chilled, covered.)
• Mince garlic. Wearing rubber gloves, seed 2 chilies and mince all 3 chilies. In a bowl stir together garlic, chilies, lime juice, fish sauce, brown sugar, and water until sugar is dissolved. (Dipping sauce may be made 2 days ahead and chilled, covered.)
• Just before serving, assemble hors d'oeuvres: On each lettuce leaf arrange 1 shrimp, 1 mint leaf, and 1 coriander sprig. Serve shrimp with dipping sauce.

Steps:

• Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Steps:

• Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Brush shrimp with sesame oil and season with salt and pepper. Place shrimp on grill near, but not directly over, the coals and cook, turning once, until shrimp are opaque, 3 to 4 minutes per side. Remove from heat and transfer to a large nonreactive bowl.
• Add ginger, garlic, chile, curry powder, lemongrass, Thai basil, mint, cilantro, lime juice, fish sauce, and sugar to bowl with shrimp. Toss to combine. Serve immediately.

Steps:

• Place shrimp, basil, lemon juice, and olive oil in a large bowl; toss to combine. Season with salt and pepper; let marinate 15 minutes.
• Preheat a grill pan over high heat. Add shrimp and cook, turning once, until opaque, about 2 minutes per side.

Steps:

• In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.
• In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.
• Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
• Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.
• Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.

Steps:

• Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
• Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
• Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.