Susan Banks serves this spicy broiled shrimp dish with a green salad and cold beer. Red chili paste is sold in Asian markets and in many well-stocked grocery stores.
2 tablespoons salad oil
2 tablespoons Asian red chili paste
1 tablespoon soy sauce
2 teaspoons lemon juice
1 teaspoon sugar
2 cloves garlic, peeled and chopped
2 teaspoons minced fresh ginger
12 ounces (30 to 35 per lb.) shelled, deveined shrimp, rinsed
1 cup long-grain white rice
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
How to Make It
In a blender or food processor, whirl oil, chili paste, soy sauce, lemon juice, sugar, garlic, and ginger until well blended. In a shallow 2- to 3-quart baking dish, mix shrimp and chili paste mixture; cover with plastic wrap and chill at least 30 minutes or up to 1 day.
Meanwhile, in a 2- to 3-quart pan over high heat, bring 1 1/2 cups water to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, about 20 minutes.
Spread shrimp into a single layer in baking dish. Broil 5 to 6 inches from heat until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes.
Mound rice equally on four dinner plates; spoon shrimp and juices equally over rice. Sprinkle with cilantro.