Kuwaiti Chile Shrimp

Name: Kuwaiti Chile Shrimp
Yield: Serves 4
Cuisine: Kuwait
Ingredients: ¾ cup freshly squeezed lemon juice (from 3 to 4 lemons), or more to taste; 2½ pounds jumbo shrimp or prawns in the shells (the larger the better) with the heads on, or 1½ to 2 pounds peeled and deveined shrimp; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; 2 to 4 jalapeño peppers, seeded and coarsely chopped (for a hotter sauce, leave the seeds in); 1 teaspoon ground cumin, or to taste; 2 tablespoons extra-virgin olive oil or vegetable oil; 2 tablespoons extra-virgin olive oil or vegetable oil; 2½ pounds jumbo shrimp or prawns in the shells (the larger the better) with the heads on, or 1½ to 2 pounds peeled and deveined shrimp; 2½ pounds jumbo shrimp or prawns in the shells (the larger the better) with the heads on, or 1½ to 2 pounds peeled and deveined shrimp; 5 cloves garlic, peeled and coarsely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Most Americans know Kuwait as the country we defended in the first Gulf War and one of our few friends in the volatile Middle East. As for Kuwaiti barbecue—well, I’d venture to say it’s a cuisine few of us have experienced. I certainly hadn’t until I met Ahmed Jadallah, an engineer and grill fanatic who divides his time between Kuwait City and Salt Lake City (it’s a long story involving a woman and a ski slope). It was Ahmed who introduced me to Kuwati-style prawns grilled

Ingredients

Asia
Kuwait
Fish course
Pescatarian
Spicy
Gluten-free

Ingredients

Method