Shuffling Off To Buffalo Seoul Shrimp Recipe

Lemongrass Chili Sauce

Step 1

Combine the garlic, ginger, lemongrass, chili sauce, fish sauce, sambal oelek, and oil

Step 2

In a bowl and whisk until blended. Transfer to an airtight container and refrigerate for

Step 3

Up to 2 weeks or freeze for up to 2 months (See Note directly below).

Step 4

*NOTE: This sauce won’t fully harden when frozen, so you can spoon out as much as

Step 5

You need whenever you want to use it.*

Blackening Seasoning

Step 6

Combine the paprika, granulated garlic, chili powder, and salt in a small bowl and

Step 7

Stir to mix. Store in an airtight container in a cool, dark cupboard for up to 6 months.

Now, so the Shrimp

Step 8

Heat the grill for direct heat cooking to medium (350°F to 375°F).

Step 9

Combine the Lemongrass Chili Sauce, butter, sesame seeds, and sambal oelek in a

Step 10

Large bowl and whisk until well mixed. Set aside.

Step 11

When the grill is ready, season the shrimp with the Blackening Seasoning, coating

Step 12

Them evenly. Place the shrimp on the grill grate, close the lid, and cook for 2 minutes.

Step 13

Flip the shrimp over, close the lid, and cook them for another 2 minutes, until they turn

Step 14

An opaque pink color.

Step 15

Remove the shrimp from the grill, add to the sauce, toss well, and serve.

Step 16

*Cook's Note: It's best to use 16/20 count shrimp. The numbers, which are linked to size, refer to how many shrimp on average are in a pound; the higher the number, the smaller the shrimp. You want good-size shrimp for this recipe so they don’t overcook and are easy to handle on the grill.*

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of chili sauce, you can use Sriracha for a spicier flavor. The benefit of this substitution is that Sriracha is a more popular condiment that is widely available, and it has a distinct spiciness that will add a unique flavor to the dish.
Instead of sesame seeds, you can use crushed peanuts for a nuttier flavor. The benefit of this substitution is that peanuts are a more accessible ingredient, and they offer a different flavor profile that will help to balance out the sweetness of the chili sauce.

Variations

Coconut Curry Shrimp Combine the Lemongrass Chili Sauce, butter, sesame seeds, and sambal oelek in a large bowl and whisk until well mixed. Add 1/2 cup of coconut milk and 1 tablespoon of curry powder to the sauce and whisk until blended. Season the shrimp with the Blackening Seasoning, coating them evenly. Place the shrimp on the grill grate, close the lid, and cook for 2 minutes. Flip the shrimp over, close the lid, and cook them for another 2 minutes, until they turn an opaque pink color. Remove the shrimp from the grill, add to the sauce, toss well, and serve.

Serve with

Coconut Rice - This fluffy and fragrant side dish is the perfect accompaniment to the sweet and spicy flavors of the Shuffling Off To Buffalo Seoul Shrimp. The creamy texture of the coconut rice will balance the heat of the shrimp, making it a delicious and complete meal.

Grilled Pineapple Salsa: This sweet and tangy salsa is the perfect addition to the Shuffling Off To Buffalo Seoul Shrimp. The pineapple adds a tropical flavor and a bit of sweetness to the dish, while the peppers, onions, and cilantro provide a nice balance of flavors. The grilled pineapple salsa pairs perfectly with the coconut rice, creating a delicious and complete meal.

FAQ

Q: How many shrimp should I use for this recipe?

A: It's best to use 16/20 count shrimp, which means there are 16-20 shrimp per pound. You want good-size shrimp for this recipe so they don't overcook and are easy to handle on the grill.

Q: How long should I grill the shrimp?

A: Grill the shrimp for 2-3 minutes on each side, or until they are cooked through and slightly charred. Make sure to keep an eye on them and move them around the grill to ensure they don't burn.

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Fun facts:

Fun Fact 1: The name of this recipe, "Shuffling Off To Buffalo Seoul Shrimp," is a reference to the popular musical "Guys and Dolls." The musical's title song, "Luck Be a Lady," includes the line "shuffling off to Buffalo," which is a reference to Buffalo, New York.

Fun Fact 2: Sambal oelek, which is an ingredient in this recipe, is a type of Indonesian chili paste. It was popularized by celebrity chef and cookbook author, Bobby Flay, who has featured it in many of his recipes.