Saturday, August 30, 2008

Grilled Shrimp with Nam Prik

I saw this recipe on Mark Bittman's blog the other day and I knew I wanted to try it because it seemed so simple and fast. It basically just took as long as cooking the shrimp on the grill. The shrimp came out well, but I had to make a few adjustments to the dipping sauce because it was a little to fish sauce tasting at first for my taste. Once I did that, I really enjoyed it and I think I would have this again. It's a great simple meal when you're in a hurry and you can use the dipping sauce with so many foods. I am really excited about my trip to San Francisco tomorrow for Slow Food Nation. I am going to try my hand at live blogging, but can't make any promises that my Blackberry won't crap out on me so I am bringing my camera to take many many pictures and I promise to share them with you when I get back!

Grilled Shrimp with Nam Prik
(Adapted from Mark Bittman)

Makes 2 servings

10 large shrimp, peeled and deveined with the tails on
2 teaspoons sugar
2 teaspoons honey
1 very small red chili, minced
Juice from 1ime
1 tablespoon nam pla (Thai fish sauce)

Preheat a grill to medium-high heat. Lightly season shrimp with salt and set aside.

In a small bowl, combine sugar, chili, lime juice and nam pla. Taste and adjust seasonings if necessary.

Grill shrimp for about 2 minutes on each side. Serve alongside nam prik.

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Anonymous said...

How wonderfully simple & good luck with the blackeberry!

test it comm said...

That shrimp looks good!

musicbleep said...
This comment has been removed by the author.
musicbleep said...

with WHAT? mhmm...u betta slow your roll baby girl!