Chive Infused Shrimp with Chile-Lemongrass Dipping Sauce
This versatile herb infused oil will enhance your cooking in endless ways – drizzle over grilled bread, add to marinades, salad dressings, sauté anything… there are so many possibilities! This recipe also includes a dipping sauce that works wonderfully with chicken, pork or beef.
Total time: 45 minutes; Makes 4 servings
Ingredients
- 2 lbs of U13 Prawns or Shrimp, shelled (tail on), de-veined and butterflied
- 1 tablespoon minced fresh ginger
- 1 large clove garlic, minced
- 3 tablespoons chive oil
- Salt & fresh ground pepper
Chive oil:
- 2 cups chopped fresh chives (onion or garlic chives work wonderfully)
- 1 cup extra virgin olive oil
- 1 teaspoon salt
Chile-lemongrass dipping sauce:
- 3 tablespoons finely chopped lemongrass, white part only
- 3 tablespoons fresh lime or lemon juice
- 3 tablespoons finely chopped scallion
- 2 tablespoons chopped cilantro (Chinese parsley)
- 1 garlic clove, minced
- 1 tablespoon Asian fish sauce
- 1-1/2 teaspoon shoyu
- 1 teaspoon light brown sugar
- 2 teaspoons garlic chile sauce – optional
Directions
For the chive oil, combine ingredients and process/blend for about 20 seconds – then run through cheesecloth or fine mesh over a bowl. Discard solids and store oil in a jar in the refrigerator, it will keep for two weeks.
For the chile-lemongrass dipping sauce, combine all ingredients in a small bowl. If you like spice, add Sriracha or garlic chile sauce.
It’s very important to use extra jumbo size shrimp for this recipe – if you can find white shrimp, the end result will closely resemble lobster! Toss the shrimp with the chive oil, ginger and garlic, then salt and pepper. Time to grill! The most important thing is to cook the shrimp until just done – butterflying the shrimp make it easy to grill each side and closely watch for the first hint of pink. If possible, have a warm serving dish to set the shrimp on, serve immediately with the dipping sauce and watch those shrimp fly off the platter!
