Chile-Smothered Shrimp Skewers
If you are looking for an easy and delicious recipe that can feed a crowd, you’ve found it! What’s great about this recipe is that most of the “dirty” work can be done ahead of time, leaving only the actual grilling or sautéing of the shrimp to do right before you are ready to eat. Once you see how enticing the chile-smothered skewers look on a platter garnished with fresh cilantro and lime wedges, I guarantee it will become your go-to dish. And if you are not a fan of shrimp, chicken can be substituted easily. Note: You will need eight 6-inch wooden skewers for this recipe.
Recipe information
Yield
serves 4
Ingredients
Preparation
Marinate the Shrimp
Step 1
Start by soaking eight wooden skewers (see Cooking Notes). Thread the shrimp onto the skewers, leaving a small gap between each shrimp, which will allow them to cook evenly. You should be able to fit about four shrimp per skewer. Place the shrimp skewers in a large plastic freezer bag and spread the chile paste over the shrimp. Seal the bag, making sure to remove as much air as possible. Work the bag to evenly distribute the paste and rub it onto the shrimp. Place the bag in the refrigerator and allow the shrimp to marinate for 30 minutes.
Grill or Sauté the Shrimp
Step 2
Remove the shrimp skewers from the freezer bag. Drizzle both sides of the shrimp with 2 tablespoons oil and season with salt and pepper.
Step 3
Preheat a grill to medium-high for 10 minutes or preheat a grill pan over medium-high heat. Oil the grill pan or grill grates with the remaining oil. Grill the shrimp for 5 minutes on each side. If sautéing, place a large sauté pan over medium-high heat and add the remaining oil. Add the shrimp skewers and cook for 5 minutes on each side. If the skewers do not fit in a single layer, sauté them in batches.
Garnish and Serve
Step 4
Spear a lime wedge onto the tip of each skewer. Place the shrimp skewers on a serving platter and top with sprigs of cilantro.
Cooking Notes
Step 5
TECHNIQUES
Step 6
Soaking Wooden Skewers
Step 7
In order to prevent the skewers from burning, it’s important to soak them in water before they’re exposed to heat. Place the skewers in a tall glass and fill with water. Allow them to soak for 10 minutes. If they are not completely submerged, flip the skewers over and soak for another 10 minutes. If you are planning on sautéing, it’s best to use 6-inch skewers. Longer ones will be difficult to fit comfortably in a sauté pan.
Step 8
Marinating the Shrimp
Step 9
I find that the most efficient—not to mention easiest and most space-saving—way to marinate is by using a plastic freezer bag. Make sure to let out as much air as possible before sealing the bag and placing it in the refrigerator. Freezer bags are best because they are thicker and less likely to get punctured by the skewers.
Step 10
ADVANCE PREPARATION
Step 11
The Red Chile Paste can hold almost indefinitely in the refrigerator. The shrimp (or meat of choice) can be left to marinate for up to 24 hours.
Step 12
SERVING SUGGESTIONS
Step 13
An alternative recipe is to eliminate the skewers and sauté the marinated shrimp in olive oil. After sautéing, add 1/4 cup chicken broth and a tablespoon of butter to the pan to create a chile sauce. Serve with white rice.
