Chile-Smothered Shrimp Skewers

  1. Start by soaking eight wooden skewers (see Cooking Notes).
  2. Thread the shrimp onto the skewers, leaving a small gap between each shrimp, which will allow them to cook evenly.
  3. You should be able to fit about four shrimp per skewer.
  4. Place the shrimp skewers in a large plastic freezer bag and spread the chile paste over the shrimp.
  5. Seal the bag, making sure to remove as much air as possible.
  6. Work the bag to evenly distribute the paste and rub it onto the shrimp.
  7. Place the bag in the refrigerator and allow the shrimp to marinate for 30 minutes.
  8. Remove the shrimp skewers from the freezer bag.
  9. Drizzle both sides of the shrimp with 2 tablespoons oil and season with salt and pepper.
  10. Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat.
  11. Oil the grill pan or grill grates with the remaining oil.
  12. Grill the shrimp for 5 minutes on each side.
  13. If sauteing, place a large saute pan over medium-high heat and add the remaining oil.
  14. Add the shrimp skewers and cook for 5 minutes on each side.
  15. If the skewers do not fit in a single layer, saute them in batches.
  16. Spear a lime wedge onto the tip of each skewer.
  17. Place the shrimp skewers on a serving platter and top with sprigs of cilantro.
  18. TECHNIQUES
  19. Soaking Wooden Skewers
  20. In order to prevent the skewers from burning, its important to soak them in water before theyre exposed to heat.
  21. Place the skewers in a tall glass and fill with water.
  22. Allow them to soak for 10 minutes.
  23. If they are not completely submerged, flip the skewers over and soak for another 10 minutes.
  24. If you are planning on sauteing, its best to use 6-inch skewers.
  25. Longer ones will be difficult to fit comfortably in a saute pan.
  26. Marinating the Shrimp
  27. I find that the most efficientnot to mention easiest and most space-savingway to marinate is by using a plastic freezer bag.
  28. Make sure to let out as much air as possible before sealing the bag and placing it in the refrigerator.
  29. Freezer bags are best because they are thicker and less likely to get punctured by the skewers.
  30. ADVANCE PREPARATION
  31. The Red Chile Paste can hold almost indefinitely in the refrigerator.
  32. The shrimp (or meat of choice) can be left to marinate for up to 24 hours.
  33. SERVING SUGGESTIONS
  34. An alternative recipe is to eliminate the skewers and saute the marinated shrimp in olive oil.
  35. After sauteing, add 1/4 cup chicken broth and a tablespoon of butter to the pan to create a chile sauce.
  36. Serve with white rice.

shrimp, red chile paste, olive oil, salt, wedges, cilantro

Taken from www.epicurious.com/recipes/food/views/chile-smothered-shrimp-skewers-380178 (may not work)

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