Yield approximately10 skewers
Note: This recipe was adapted from Saveur May 2011. If you can’t find Kaffir lime leaves, substitute a tablespoon of lime zest. I found that one Serrano chili gives the shrimp a nice amount of heat, but feel free to add another one or some Thai chilies if you like it spicier.
- 1 1/2 pounds 16-20 count wild shrimp, peeled and deveined
- 1 tablespoon lime juice
- 1/4 cup chopped shallots (I’ve used red onion in a pinch)
- 1 1/2 tablespoons brown sugar
- 1 teaspoon Savor
- 4 double Kaffir lime leaves, roughly chopped
- 1/4 cup roasted peanuts
- 4 cloves garlic, chopped
- 1 Serrano chili, stemmed
- 1-3 inch piece ginger, chopped. You can leave the skin on
- 3 tablespoons peanut oil or vegetable oil
- 1/3 cup unsweetened coconut cream, or coconut milk if you can’t find the cream
- Place your wooden skewers in water to soak
- Combine everything except for the shrimp, oil and coconut cream in a small food processor and pulse until it forms a paste.
- Heat the oil in a saute pan over medium high heat and add the paste.
- Cook for 3 or 4 minutes, stirring, until the oil separates from the paste.
- Add the coconut cream and stir to incorporate. Remove from the heat and cool.
- Place the shrimp in a zip top bag, add the cooled paste and refrigerate for 4 hours.
- Heat your grill to medium high heat.
- Thread 3 shrimp per skewer, or as many or as few as you like.
- Grill for about 2 1/2 minutes per side or until desired doneness.