After a trip to the Nasugbu market, coolers bursting with fresh seafood, I got back to the kitchen spoiled for choice… should we cook the crab since it is still alive?… and should we have the twitching prawns as well?… and what about the fish? I usually don’t have time or can’t be bothered to look up recipes, so we enjoy the food as simply as we can, or with tried and tested recipes that we know by heart. We decided to have all of the items in some form or another… :)
I reached into the cupboard and to a dish aded some Kikkoman soy sauce, water, chopped bird’s eye chillies, minced ginger (lots of it), minced garlic and 2 tablespoons of brown sugar. I then reached into the fridge for some limes (none), lemons (none!) or kalamansi, EGADS, NONE of that either!?! Yipes, how could we not have any citrus in the house? So I put a splash of apple cider vinegar instead and a couple of tablespoons of olive oil. Stir this all up and add the shrimp about 20 minutes before grilling.
I had some of the same chiles in another pot of chili crab, and noticed they seemed to lack oomph, so I added 6-8 pcs into this marinade, thinking they would be quite tame. But surprise, surprise, these were wickedly spicy… lip stinging spicy. :)
Skewer the marinated shrimp so they stay straight (easier to baste and cook) and baste them with the marinade just before placing on a hot charcoal grill, several inches ABOVE the coals so they don’t burn.
Baste the shrimp one more time while on the grill. Once cooked (just a couple of minutes on each side) bring to the table hot. If you had limes, lemons or kalamansi, serve those on the side. These were wonderful! Crisp shells, just enough soy for saltiness, but an incredible spicy hit as well. The ginger and garlic were also clearly present, but not overwhelming. The sugar just helped to provide that hint of sweetness, the gloss on the shells and the slight caramelization. So easy, and so satisfying. And at PHP280 a kilo or ($3 a pound), good for 4-6 people, very reasonably priced. :)