Grilled Shrimp with Chile, Cilantro, and Lime
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
16 jumbo shrimp, unpeeled, preferably head-on
6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
4 tablespoons vegetable oil, divided, plus more for grill
2 teaspoons turmeric
30 cilantro sprigs, chopped
10 long red chiles (such as Holland or Anaheim), stemmed
8 garlic cloves
2 1″ pieces ginger, peeled
1/4 cup fresh lime juice
2 tablespoons palm sugar or (packed) light brown sugar
Makes 4 servings
Combine shrimp, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl and toss to coat. Let stand for 30 minutes.
Purée 4 tablespoons fish sauce, 2 tablespoons oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms and transfer dipping sauce to a small bowl and set aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes. Serve immediately with sauce.
From Bon Appetit