Shuffling Off To Buffalo Seoul Shrimp
Created by ForeverMama on June 23, 2019
- Servings: 6
- Prep Time: 20m
- Cook Time: 4m
- Recipe #32675
Ingredients
- 1 ½ cup chili sauce (Lemongrass Chili Sauce (recipe follows)
- ⅓ cup unsalted butter, melted
- 2 tablespoons sesame seeds (white, toasted)
- 2 tablespoons sambal oelek
- 3 pounds shrimp (use extra-large peeled and deveined shrimp. Refer to the Cook's Note, below)
- Blackening Seasoning (recipe follows, 1/4 cup)
- FOR LEMONGRASS CHILI SAUCE
- 1 teaspoon minced garlic
- 1 teaspoon ginger root, minced (peeled fresh)
- ¼ cup lemongrass, minced
- 1 cup sweet chili sauce
- ¼ cup fish sauce (good quality. Some tend to be rancid fishy)
- ¼ cup sambal oelek
- 2 tablespoons toasted sesame oil
- FOR BLACKENING SEASONING
- ¼ cup sweet paprika
- ¼ cup granulated garlic (or garlic powder)
- ¼ cup chili powder
- 2 teaspoons kosher salt
How to Make
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Lemongrass Chili Sauce
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Step 1: Combine the garlic, ginger, lemongrass, chili sauce, fish sauce, sambal oelek, and oil
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Step 2: In a bowl and whisk until blended. Transfer to an airtight container and refrigerate for
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Step 3: Up to 2 weeks or freeze for up to 2 months (See Note directly below).
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Step 4: *NOTE: This sauce won’t fully harden when frozen, so you can spoon out as much as
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Step 5: You need whenever you want to use it.*
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Blackening Seasoning
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Step 6: Combine the paprika, granulated garlic, chili powder, and salt in a small bowl and
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Step 7: Stir to mix. Store in an airtight container in a cool, dark cupboard for up to 6 months.
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Now, so the Shrimp
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Step 8: Heat the grill for direct heat cooking to medium (350°F to 375°F).
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Step 9: Combine the Lemongrass Chili Sauce, butter, sesame seeds, and sambal oelek in a
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Step 10: Large bowl and whisk until well mixed. Set aside.
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Step 11: When the grill is ready, season the shrimp with the Blackening Seasoning, coating
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Step 12: Them evenly. Place the shrimp on the grill grate, close the lid, and cook for 2 minutes.
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Step 13: Flip the shrimp over, close the lid, and cook them for another 2 minutes, until they turn
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Step 14: An opaque pink color.
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Step 15: Remove the shrimp from the grill, add to the sauce, toss well, and serve.
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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.
Nutritional Facts
- Serving Size: 1 (429.3 g)
- Calories 656.1
- Total Fat - 38.3 g
- Saturated Fat - 20.5 g
- Cholesterol - 366.9 mg
- Sodium - 4620.3 mg
- Total Carbohydrate - 39.7 g
- Dietary Fiber - 9.8 g
- Sugars - 22.2 g
- Protein - 36.9 g
- Calcium - 232 mg
- Iron - 3.4 mg
- Vitamin C - 23.5 mg
- Thiamin - 0.3 mg