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Updated 2/26/2023

What we call hot in English can be very ambiguous. You have to differentiate between temperature-hot and spicey-hot. But in French there is no confusion. Piquant means spicey-hot. And that’s what this dish is. The most common sources for picancy in French cuisine is mustard, black pepper or white pepper. But this is where the fusion comes in.

Sambal, the versatile chili paste

In a much of Southeast Asian, dishes are spiced-up with a variety of chili pastes. The cuisines of Indonesia, Malaysia and Singapore typically use a variety of chili pastes called sambal. This versatile condiment is perfect for our French-Thai fusion as well.

Asian grocers will carry a variety of sambals. You’ll find a jar of sambal oelek in the foreign food isle at most supermarkets. Just make sure to purchase the regular version as it comes in garlic and other varieties.

Sambal oelek chili paste

The chili paste works beautifully in this dish to evenly spice the shrimp in the marinade. Using the paste, instead of chopped chili peppers, also makes it easier to adjust the spice level to your preference. For mild, use just a quarter-teaspoon or none at all. The half-teaspoon used in this recipe gives a medium heat. Like it hotter? Use a whole-teaspoon (or a little more).

The flavours are well balanced with the garlic, basil and finished with a wine reduction, in the classic French style. This dish makes a perfect standalone appetizer to share or it can be served over rice, noodles or greens.

Food safety tip

Handle raw shrimp carefully. Avoid cross-contamination by washing your hands, utensils and surfaces that come into contact with the raw shrimp.

French-Thai Fusion Garlic Shrimp

Kevin Lamoureux

East meets west with this mouth-watering fusion dish of spicey, thai basil marinated jumbo shrimp finished with a wine reduction.

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Prep Time 5

Cook Time 7

Course Appetizer, Main Course

Cuisine French, Fusion, Thai

Servings 4

Calories 224 kcal

Ingredients

¾ lb 340g raw jumbo shrimp, frozen, deveined, peeled, no tails
2 tbsp garlic, 2 cloves, minced
½ cup Thai basil fresh chopped
¼ cup peanut oil
½ tsp sambal, chili paste
½ tsp sea salt
1 tbsp butter
¼ cup white wine

Instructions

Thaw the shrimp in a large bowl of cold water, drain when thawed and pat dry.
Add the minced garlic to a bowl with the salt and crush with a pestle.
Stir in the sambal and the oil.
Chop the basil, add to the bowl with the shrimp and stir together with the oil and garlic mixture.
Cover with a cling wrap and toss the shrimp in the mixture.
Marinate in the refrigerator for about 30 minutes, then remove from the refrigerator about 5 minutes before cooking.
Heat the butter in a skillet at medium temperature.
Pour in the marinated shrimp and cook on the one side for about 3 minutes.
Turn the shrimp over and cook on the other side until done (about 3 more minutes).
Stir in the wine to deglaze the pan and coat the shrimp with the liquid.
The flesh of the shrimp should be snowy white and have an internal temperature of 165°F (74°C)
Serve immediately and pour the pan liquid over the shrimp.

Notes

Garnish with a sprig of fresh basil or a wedge of lemon or lime.

Nutrition

Per serving

Keyword basil, garlic, sambal, shrimp, wine

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