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SHRIMP PASTE

Fish Grilled & Smoked, by John Manikowski

Makes 2 Cups

This sauce makes a tasty hors d'oeuvre, simply spread on toast or on little pumpernickel cocktail breads, found in the deli section of a supermarket in long, slim loaves. It is also a good dip for cut vegetables. Mixing 2 to 3 tablespoons into rice as it cooks enhances the flavor greatly. I like to swirl it in just before serving chowders or fish soups to give them more body and intense flavor. The sauce may be prepared ahead and will keep, refrigerated, for up to 3 days.

To further highlight the flavors, consider using large shrimp, grilling them first, and then following the recipe. Galangal, also called Thai ginger, has a wonderful "zing" to it, a hot quality that does not require the addition of hot peppers. If you cannot find galangal, substitute ginger and add a little chili powder.


2-inch piece galangal, in chunks (or substitute ginger)
3/4 cup cooked cocktail shrimp (70-90 count), tailless
1 tablespoon low-sodium soy sauce
1/4 cup tangerine juice (or substitute orange juice)


1. Process the galangal in the bowl of a food processor for 1 minute, or until finely processed.

2. Scrape down the sides, add the shrimp, and pulse for about 30 seconds, or until thoroughly combined.

3. Add the soy sauce and juice and puree until smooth.

4. Use immediately or transfer to a covered container and refrigerate.