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Sweet & Spicy Chile Glazed Shrimp with Pineapple Ginger Salsa

Yields: 3-4 servings
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Savory Spice Shop Ingredients
Chile, Thai, Whole 1 oz bag $3.15 x 6
Ginger, Peruvian, Ground, Organic 1/2 oz bag $1.45
Coriander Seeds, Ground 1/2 oz bag $1.00
Sesame Seeds, White, Hulled 1 oz bag $1.05
Pepper, Black, Tellicherry: Coarse 1 oz bag $1.80

Ingredients:

Directions:

Directions for shrimp: If using dehydrated chiles soak them in warm tap water until softened, about 1 hour. Put both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer the chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly. Skewer the shrimp and put them in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and refrigerate for 15 minutes to marinate. Preheat the grill to medium-high heat while the shrimp is marinating. Remove the shrimp from the refrigerator and grill for about 1 to 2 minutes per side. Brush with the marinade the last minute of grilling. Remove the skewers to a platter, sprinkle with sesame seeds and serve with the Pineapple Ginger Salsa.

Directions for salsa: In a medium bowl, combine the pineapple, red onion, cilantro, lime juice, ground ginger, and salt and pepper, to taste. Cover and refrigerate until ready to use.

Yields:

3-4 servings

Thanks to:

Janet Johnston, Savory Spice Shop co-founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Sweet & Spicy Chile Glazed Shrimp With Pineapple Ginger Salsa

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Sweet & Spicy Chile Glazed Shrimp with Pineapple Ginger Salsa


Yields: 3-4 servings

Ingredients:

Directions:

Directions for shrimp: If using dehydrated chiles soak them in warm tap water until softened, about 1 hour. Put both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer the chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly. Skewer the shrimp and put them in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and refrigerate for 15 minutes to marinate. Preheat the grill to medium-high heat while the shrimp is marinating. Remove the shrimp from the refrigerator and grill for about 1 to 2 minutes per side. Brush with the marinade the last minute of grilling. Remove the skewers to a platter, sprinkle with sesame seeds and serve with the Pineapple Ginger Salsa.

Directions for salsa: In a medium bowl, combine the pineapple, red onion, cilantro, lime juice, ground ginger, and salt and pepper, to taste. Cover and refrigerate until ready to use.

Yields:

3-4 servings

Thanks to:

Janet Johnston, Savory Spice Shop co-founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.