A spicy, rich marinade of coconut milk, Ginger Bite shrub, Asian fish sauce and fresh herbs creates a tasty batch for fresh shrimp. Great as an appetizer or entree. Serve with jasmine rice and steamed or stir-fried broccoli. (Note: This recipe was inspired by a recipe from The New York Times, but we modified some of the steps to streamline the process and incorporate more shrub flavor into the shrimp.)
Shrubby Shrimp on the Bar-B
- 1 tbsp vegetable oil
- 2 garlic cloves unpeeled and cut in half
- 2 large shallots, unpeeled cut into wedges
- 1 tsp dry red chili flakes
- 6 tbsp coconut milk unsweetened
- 4-5 tbsp Spiker's Ginger Bite Shrub or other flavors
- 1 tbsp Asian fish sauce
- 2 tsp Lime juice freshly squeezed
- 1 1/2 pounds fresh shrimp medium or large, peeled and deveined
- 1 1/2 tbsp chopped basil, mint, or cilantro or a combination of 2 or more
- 1 fresh limes for garnish
- Combine oil, garlic and shallots in a small, heavy skillet and cook over low heat, stirring frequently, until shallots have browned and are beginning to soften (about 8 minutes). Stir in dried peppers, and cook about 2 minutes more, stirring frequently, to toast them lightly. Transfer to a plate to cool.
- When the garlic and shallots are cool, peel the skins and trim off the nubby ends. Place in a food processor or blender along with pepper flakes, coconut milk, fish sauce and 3 tablespoons Spiker's Ginger Bite shrub. Puree into a smooth sauce, add lime juice and season with salt and pepper.
- Pat the shrimp dry with paper towels, and place in a bowl. Add about half the sauce, and toss until coated. Cover and refrigerate 45 to 60 minutes. While the shrimp is marinating, soak Meanwhile, soak 8 bamboo skewers in water to cover, and prepare a medium-hot grill.
- Drain the skewers. Thread 3-4 shrimp on each, without letting the shrimp touch each other. Lightly brush the hot grill rack with oil, and grill the shrimp, turning skewers once, until they are browned, firm and just cooked through, about 5 minutes total.
- Slide the shrimp off skewers onto warm plates. Drizzle each serving with 1 teaspoon of the remaining shrub, sprinkle with herbs, and spoon remaining coconut sauce alongside. Garnish with a slice of lime.