The secret to this amazingly simple and delicious grilled shrimp recipe from Chicago chef Stephanie Izard is the onion-and-shrimp-paste butter that’s spooned on just before serving.
Slideshow:More Shrimp Recipes
6 tablespoons unsalted butter
1/2 cup finely chopped red onion
1 1/2 teaspoon crushed red pepper
1 teaspoon Malaysian shrimp paste (belacan)
1 1/2 teaspoons fresh lime juice
24 large shrimp, shelled and deveined
6 large wooden skewers, soaked in water for 30 minutes
Torn mint leaves and assorted sprouts, for garnish
How to Make It
In a small skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 3 minutes. Whisk in the crushed red pepper and shrimp paste and cook, stirring, until fragrant, 2 minutes. Whisk in the lime juice and the remaining 3 tablespoons of butter and season with salt. Keep the shrimp butter warm.
Light a grill or preheat a grill pan. Season the shrimp with Salt Black pepper and thread onto the skewers (don’t pack them on too tightly). Grill over high heat, turning once, until lightly charred and just cooked through, about 4 minutes total. Transfer to a platter and spoon the shrimp butter on top. Garnish with mint leaves and sprouts and serve.
The shrimp butter can be refrigerated overnight. Warm gently over low heat before serving.
Pair these grilled shrimp with a citrusy farmhouse ale.
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