Ingredients Seafood Shrimp Grilled Shrimp with Green Chile–Condensed Milk Sauce Be the first to rate & review! Inspired by a dish from 2018 F&W Best New Chef Kevin Tien, cookbook author Andrea Nguyen's sensational grilled shrimp are brushed with a garlicky, basil-infused butter during grilling. The shrimp get an extra punch of flavor from the dipping sauce, which is spiked with Thai green chiles and tempered with sweetened condensed milk, which lends a beguiling, creamy roundness that tames the feisty, fiery condiment. By Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required. Food & Wine's Editorial Guidelines Published on December 3, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox Active Time: 20 mins Total Time: 40 mins Yield: 4 to 6 servings Ingredients 5 small fresh green Thai chiles, coarsely chopped (about 3 tablespoons) 3 tablespoons granulated sugar 2 ¾ teaspoons kosher salt, divided 3 makrut lime leaves, spines removed and coarsely chopped (about 1 1/2 teaspoons) ¾ cup chopped scallions (green parts only) 3 tablespoons sweetened condensed milk 3 tablespoons fresh lime juice 6 tablespoons unsalted butter (3 ounces) ⅓ cup finely chopped fresh Thai basil 1 large garlic clove, finely chopped 1 ½ pounds head-on raw jumbo (U10) shrimp, horns snipped and backs peeled Directions Pulse chiles, sugar, 2 teaspoons salt, and lime leaves in a small food processor until finely minced and sugar and salt are tinted green, about 20 pulses, stopping to scrape down sides and bottom of processor as needed. Add scallion greens, sweetened condensed milk, and lime juice. Process until creamy and green, about 30 seconds. Refrigerate sauce until ready to use. Melt butter in a small saucepan over medium-low. Remove from heat, and stir in basil, garlic, and 1/2 teaspoon salt. Pour half of butter mixture into a small bowl, and set aside; reserve remaining butter mixture in saucepan for brushing shrimp during grilling. Devein and rinse shrimp; pat dry with paper towels. Skewer each shrimp, from tail up to head, on an 8-inch skewer. Sprinkle shrimp evenly with remaining 1/4 teaspoon salt. Preheat a gas grill to high (450°F to 500°F). Place shrimp on grill grates; grill, uncovered, brushing with reserved melted butter mixture in saucepan and flipping shrimp often, until tail flesh is opaque and cooked through, 4 to 5 minutes. Remove skewers from grill, and let cool slightly, about 5 minutes. Remove shrimp from skewers, and pour remaining melted butter over shrimp. Serve with green chile sauce for dipping. —ANDREA NGUYEN Make Ahead Dipping sauce can be made up to 1 day ahead and stored in an airtight container in refrigerator. Note Find makrut lime leaves and green Thai chiles at South Asian grocery stores. Suggested Pairing Off-dry, citrusy white: 2020 McBride Sisters Black Girl Magic Riesling Rate it Print