Blog powered by Typepad
Member since 05/2005

November 2014

Sun Mon Tue Wed Thu Fri Sat
            1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30            

Categories

What's Cooking?

Related Posts Plugin for WordPress, Blogger...

« Monday Meanderings...... | Main | Chinese Breakfast at Quik Wok in Rancho Bernardo »

Tuesday, 08 September 2009

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83451b81169e20120a55a5561970b

Listed below are links to weblogs that reference Grilled Shrimp two ways - Tamarind Glazed Shrimp & Lemongrass Shrimp:

Comments

kat

"try not to make it suck" lol, I probably would've said the same thing to Satoshi...both ways sounds really good!

sawyer

looks great. never had tamarind before on the grill...sounds interesting. another recipe to try someday....

pics look beautiful btw.

Kirk

Hi Kat - LOL! The Missus preferred the tamarind version of the shrimp.

Hi Sawyer - You'll need to baste instead of marinate since the sugars in tamarind will make the shrimp burn pretty quickly. It's much easier to take photos at home.....much easier! ;o)

Carol

Shrimp looks delicious! I have all the ingredients for the tamarind shrimp and I have some frozen shrimp that I need to use up. Think I'm going to make it this weekend. :)

nhbilly

What a pretty presentation. No nuoc mam ngot as the dressing for everything?

Kirk

Hi Carol - You may want to save some sauce, and reduce on the side if you eat it with rice. The flavor is nice and mild, and lets the flavor of the shrimp come through.

Hi Billy - Actually, there's a soup sized bowl of Nuoc Mam Cham which the Missus used.... all of it, to the last drop....

Judy @ TinkerWithFood

OMG. did we both think of the same titles or what?! LOL. I had crispy duck two ways!!! GREAT MINDS THINK ALIKE KIRK!

Kirk

LOL Judy - And just think, I had considered grilling some duck breast as well.... wouldn't that have been a hoot!

nhbilly

LoL nuoc mam - gotta have it. What is your recipes for nuoc mam?

Kirk

Hi Billy - I start with 1/2 Cup room temp water, 3-4 Tb Fish Sauce, seems like we enjoy 3 Crab Brand for dipping and Squid Brand for cooking, go figure, and 3 Tb sugar to start. I mix to dissolve sugar. I adjust the flavors(I usually have to add more fish sauce), than add a squeeze of lime, the Missus doesn't care for too much lime, plus it sometimes makes the sauce cloudy, 2 crushed cloves of garlic, and sometimes one chopped chili.

Lynnea

Grilled shrimp, no matter the seasoning, is fantastic! I love how simple your recipes are. Thanks for sharing.

Kirk

Aww Lynnea your so nice. My recipes are usually so simple I wonder if I should even post them.

foodhoe

LOL it better not suck... that's pressure! looks good and refreshing, Kirk you are an inspiration to us all.

nhbilly

I boil my water and sugar. I think it has a different taste. IMO
But your recipe is pretty much the same. I like to make a big batch and let the garlic,lime, and chilly mingle to get the savory flavor.

Kirk

Hi Billy - So essentially you almost create a basic syrup first before adding the rest?

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Photos


  • www.flickr.com
    mmmyoso's items Go to mmmyoso's photostream

LA/OC Based Food Blogs

Food Blogs from Around the World

Site Meter