Grilled Shrimp two ways - Tamarind Glazed Shrimp & Lemongrass Shrimp

Well, summer has just left out the door, and we decided to make the best of Labor Day by doing a bit of grilling. The Missus wanted some Bun (rice vermicelli) for dinner with grilled shrimp. She wasn't quite sure how She wanted the shrimp prepared, and just told me "try not to make it suck", which is better translated into "I'm craving this, so whatever you make better not suck......" So when I offered two possibilities, either Tamarind Shrimp or Lemongrass Shrimp, the Missus said to make them both.

 

I was kinda glad She chose the Tamarind Shrimp, as I had this bottle of Tamarind concentrate lying dormant in the cupboard waiting to be tried out. It had been an impulse buy God knows how many months ago. I usually will do the tamarind pulp thing, reconstitute in hot water into a paste, and strain out the pulp, and I really wondered how this would measure up. It actually did pretty well. It is perhaps a bit weaker than the stuff I make from scratch, but it worked perfectly fine on the shrimp.

The Tamarind Glazed Shrimp is a riff of Alan Wong's Tamarind Glazed Shrimp Tacos recipe in his book, Alan Wong's New Wave Luau. I added fish sauce and sriracha to give it a more savory and spicy kick. BTW, for those who think that Kalbi Tacos is something new, Alan Wong's been serving that stuff up since the late 90's, and there's a recipe in his book.

The Lemongrass Shrimp was based on a recipe from Mai Pham's Pleasures of the Vietnamese Table but has been modified to our taste, more garlic, fish sauce, and chili paste.

I realized when the shrimp were done that although they taste very different, it's hard to tell them apart:

The Tamarind Shrimp (on the left) have a nice shiny sheen from the basting, while the Lemongrass Shrimp (on the right) looks a bit drier. In the end, the Missus preferred the flavors of the Tamarind Shrimp. If you're using wooden skewers, don't forget to soak in water for about a half hour before using.

Tamarind Glazed Grilled Shrimp

1/2 Cup Tamarind Concentrate or Tamarind Paste
1/2 Cup Water
1/2 Cup Sugar
1/4 Cup Lemon Juice
2 Tb Honey
2-3 Tb Sriracha
3 Tb Fish Sauce
Sea Salt
1 lb 16-20 Shrimp, shelled, deveined, tail left on - skewered

- Combine all ingredients except salt and shrimp until sugar has dissolved.
- Lightly salt shrimp with sea salt.
- Place shrimp on the grill over direct heat (I use combo hardwood and Kiawe charcoal), and brush with Tamarind Glaze.I was surpised at the amount of basting liquid, but did use it all up with constant basting.
- Grill for about two minutes on each side. Baste one final time with glaze just before removing from grill.

Lemongrass Shrimp

4 Stalks of Lemongrass outer layers removed, pounded with the knife to release oils, and minced (about 1/4 to 1/3 cup).
3 Cloves of Garlic minced finely
1 Tb Soy Sauce
2 Tb Fish Sauce
1 Tb Chili Paste
2 Tb Sugar
2 Tb Canola Oil
1 lb 16-20 Shrimp, shelled, deveined, tail left on

- Combine all ingredients except shrimp in a bowl until sugar has dissolved.
- Add shrimp and gently mix until all the shrimp are coated with marinade.
- Place in refrigerator for 15-20 minutes to let shrimp lightly marinate.
- Thread shrimp onto skewers.
- Grill over direct heat for about two minutes each side.

 

You really don't have to do the "Bun thing", but the Missus really enjoyed it.......

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?