12.21.2007

I Like My Life Spicy!!!



The spicier the better. The Husband likes it spicy. I tried out a recipe recommended by one of my colleagues at the Personal Chefs Network. We share recipes with each other and give comments on how to improve on them. I feel like I have a bunch of personal chefs in my kitchen all the time. The recipe was first published in Bon Appetit in the August, 2007 issue, and I changed it up to use the ingredients I had on hand.

You have been kept in suspense long enough... drum roll please ...Shrimp Kebabs with Thai Ginger-Chile Marinade!!! The original recipe called for tuna. The kebabs would be great with tuna, but I did not have any and wasn't running out to the seafood market to pick it up.

I made the kebabs for The Husband. He was feeling a little culinarily neglected because most of my recipes are geared toward feeding the majority my family - i.e. not too out there and not too spicy. He was my reviewer for the recipe and gave my preparation 2 enthusiastic thumbs up. "For people who like Thai, this is great! I like life spicy." When we are out to eat at our local Chinese food joint, he asks for his General Tsao's Chicken extra spicy, and it never lives up to his spicy barometer. He said this was finally spiced up to his liking.

For the In-Law Christmas Eve celebration, I prepared this recipe without the skewers. I couldn't find the right ones at the local grocery store. Still turned out great to rave reviews.

For those living on the spicy edge, this recipe is for you.

Shrimp Kebabs with Thai Ginger-Chile Marinade

Serves 3 or 2 with one big eater

3 tablespoons rice wine vinegar
1 tablespoon grated ginger root
2 tablespoons oil, peanut oil would be the best - I used canola oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons chopped fresh cilantro
1 chili, Serrano is good and hot, jalapeno is a little less hot
a couple grounds of fresh pepper
1 pound large shrimp, 21 - 25 per pound, peeled with tails left on
1 each red pepper and yellow pepper, cut in 1 inch squares
1 small red onion, cut in 1 inch squares
wooden skewers - about 12 inches long
chopped cilantro

Whisk together the first 9 ingredients. Reserve about 3 tablespoons for drizzling on the kebabs after they are grilled. Place shrimp in a large ziploc and pour remaining marinade into bag. Toss to coat. Refrigerate at least 30 minutes but an hour or so is better.

Remove shrimp from marinade and skewer about 5 on each skewer alternating with the peppers and onion. Preheat a grill pan or an out grill to medium-high. Grill kebabs for about 3 - 4 minutes per side. Don't overcook or the shrimp become tough. Transfer to a platter and drizzle with reserved marinade. Sprinkle with chopped cilantro and serve.

Note - you could also broil these in a hot oven, but they won't have that char-flavor.

2 comments:

Jerry said...

I made these kebabs when the magazine first came out and loved them. I shall have to try the recipe again with your modifications.

Susi said...

Sounds like a fantastic summer grilling recipe. I'm bookmarking it!