Best Southeast Asian Style Grilled Shrimp With Aromatic Herbs Recipes

Grilled Shrimp Paste on Sugarcane image

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 15

1 tablespoon canola oil
1/4 cup finely chopped yellow onion
1/2 cup finely chopped shallots
1 pound shrimp, peeled and deveined
2 teaspoons Asian fish sauce
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon minced garlic
1/2 teaspoon freshly ground white pepper
2 tablespoons cornstarch
1/2 teaspoon paprika
1/2 teaspoon baking powder
2 scallions, white and light-green parts only, finley chopped
3 six-inch pieces sugarcane, fresh or canned, cut lengthwise into quarters
Scallion-Infused Oil, optional

Steps:

In a small skillet, heat oil over low heat. Add onion and shallots; cook, stirring occasionally, until translucent, 6 to 7 minutes.
In a food processor, pulse shrimp to a textured paste, about 20 pulses. Transfer to a bowl; add onion mixture, fish sauce, salt, sugar, garlic, pepper, cornstarch, paprika, baking powder, and scallions. Stir to combine; cover and refrigerate for 30 minutes.
Lightly brush a baking sheet with oil. Dampen your hands slightly with cold water and shape 2 tablespoons shrimp paste into a ball. Hold shrimp paste in one hand and press a piece of sugarcane into it, enclosing center of sugarcane but leaving about 1 1/2 inches exposed at top and bottom. Set aside on prepared baking sheet. Repeat, using all shrimp paste and sugarcane.
Brush a bamboo or metal steamer basket with oil; place over boiling water in a wide saucepan or wok. Steam sugarcane sticks, covered, until shrimp is opaque, 4 to 5 minutes. They may be prepared up to this point 6 hours in advance; refrigerate until about 15 minutes before ready to serve.
Brush a grill or grill pan with oil; heat until hot. Grill sticks until lightly charred all over, 5 to 8 minutes. Brush with Scallion Oil, if desired, and serve.

Grilled Shrimp with Asian Style

Provided by Bobby Flay

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/4 cups ketchup
2 tablespoons fresh lime juice
1 tablespoons low-sodium soy sauce
4 radishes, very thinly sliced on a mandoline
2 tablespoons finely grated fresh ginger
1 Thai bird chile or 1 serrano chile, finely diced
1 teaspoon sugar
3 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 pound large (21 to 24) shrimp, peeled and deveined
3 tablespoons olive oil

Steps:

Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, chile, sugar and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated, do not add the cilantro until ready to serve.
Heat the grill to high.
Toss the shrimp with the oil and season with salt and pepper. Place onto skewers and grill for 1 to 2 minutes per side until lightly golden brown and just cooked through. Serve sauce in a bowl, surrounded by the shrimp.

Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces image

Provided by Chris Schlesinger

Yield Makes 6 (first course) servings

Number Of Ingredients 17

1/4 cup Asian fish sauce*
1/4 cup fresh lime juice
1 teaspoon sugar
1 jalapeño chile, sliced into thin rings
1/3 cup soy sauce
1/4 cup unseasoned rice wine vinegar
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh cilantro, chopped
2 tablespoons whole coriander seeds
1 1/2 pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; about 24 to 30) shrimp, peeled with tails left intact, deveined
9 scallions, white and light-green parts only, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly coarse-ground black pepper
*Called nuoc mam or nam pla; available at Asian markets and in the Asian foods section of some supermarkets.
Special Equipment
about 10 (8-inch) wooden skewers, soaked in water 30 minutes

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.

Grilled Shrimp With Asian Barbecue Sauce image

Provided by gailanng

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons canola oil or 2 teaspoons light-flavored vegetable oil
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeno chile, seeded and minced
1/2 cup diced onion
1/3 cup reduced sodium soy sauce
1/4 cup light brown sugar
1 tablespoon rice vinegar
2 tablespoons tomato paste
1/2 teaspoon dark sesame oil
1 lb peeled large raw shrimp

Steps:

Heat oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño and onion; sauté about 3 minutes. Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat 8 minutes or until onion is tender. Cool mixture slightly.
Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.
Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.
Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° - 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.