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clove garlic chilies ginger shrimp shallots red bell peppers salt cilantro leaf neutral oil lime wedges
Viewed: 62 - Published at: 5 years agoIngredients
- 1 clove garlic, peeled
- 1 dried chilies or 1 fresh chili pepper, stemmed,seeded and deveined,more to taste
- 1 inch ginger, peeled and roughly chopped
- 1 1/2 lbs peeled shrimp, deveined if you like
- 1/4 cup roughly chopped shallots, scallions or 1/4 cup red onion
- 1/4 cup roughly chopped red bell peppers or 1/4 cup yellow bell pepper (optional)
- salt and pepper
- 1/2 cup cilantro leaf, to taste
- neutral oil (like corn or canola, as needed)
- toasted bun (optional)
- lime wedges or ketchup, for serving.
Method
- Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
- Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and puree, stopping machine to scrape down sides of container as necessary.
- Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely.
- Shape mixture into 4 patties.
- Brush grill or patties lightly with oil and place them on grill.
- Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes.
- Turn and cook an additional 3 to 4 minutes on the other side.
- Serve on buns or not, as you like, with ketchup or lime juice as a condiment.
