| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Javanese |
Appetizers, Main dishes, Seafood, Serrano |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sweetened coconut flakes |
| 6 |
|
Serrano peppers; seeded; deveined, chopped |
| 1 1/2 |
ts |
Anchovy paste |
| 2 |
|
Cloves Garlic |
| 5 |
tb |
Lime Juice |
| 1 |
lb |
Shrimp; peeled and deveined |
INSTRUCTIONS
1. In a food processor, whirl cocount, chilies, anchovy paste, garlic, and
lime juice until coconut and chilies are minced; scrape container sides
frequently.
2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.)
3. Brush shrimp with paste. Be sure to reserve some for serving.
4. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a
gas grill set at medium hot (can hold hand at grill level for no more than
3 seconds); close lid on grill. Cook shrimp, turning once, until bright
pink but still moist (about 2 minutes a side).
5. Serve with reserved sambal paste.
Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@earthlink.net> on Jul 04,
1998
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