Life often teaches us patience in unexpected ways, and for the past two months, our home has been a masterclass in this virtue. Embarking on a significant kitchen remodel is rarely a straightforward journey, though the initial excitement of selecting wall colors, flooring, and dazzling new fixtures can be exhilarating. However, what I never anticipated was a two-week standstill, leaving us so tantalizingly close to completion, yet still so far away.
Currently, our renovation progress hinges entirely on the granite fabricator. The custom countertops are the lynchpin; they need to be precisely cut and installed before any other significant steps can proceed. This waiting game demands an extra dose of patience, and I find myself constantly battling the urge to drive directly to the granite cutter’s shop and unleash my inner “Asian mother nagging magic” to expedite their process! It’s a test of wills, but the promise of a beautiful, functional kitchen keeps us hopeful amidst the dust and disarray.
In the midst of this culinary limbo, with our main kitchen out of commission, we sought inspiration from an extraordinary source. We were incredibly fortunate to connect with the acclaimed Top Chef winner, Harold Dieterle. Knowing his deep passion for contemporary Thai cuisine, I reached out with a simple request: “Harold, I’m eagerly awaiting my next trip to New York to experience your modern Thai restaurant. Could you share a glimpse into your love for Thai food and perhaps a tantalizing recipe from your brand new book, Harold Dieterle’s Kitchen Notebook?” His generosity in sharing his expertise and a delicious recipe truly brightened our kitchen-less days.
Harold’s culinary journey has been profoundly shaped by the vibrant flavors of Southeast Asia. He shared his insights with us:
“Hi Steamy Kitchen readers! My love of Southeast Asian cuisine is pretty straightforward, actually. I’ve always been captivated by the dynamic flavors, aromatic spices, and incredible freshness of the ingredients and dishes from that part of the world. My initial deep dive into this vibrant culinary landscape began with an unforgettable trip to Thailand before I opened my first restaurant, Perilla. That immersive experience profoundly influenced my cooking, and many of the exciting flavors and techniques I encountered there found their way onto Perilla’s menu.
The allure of Thai food, in particular, kept drawing me back. I traveled to Thailand several more times before launching Kin Shop, my dedicated contemporary Thai restaurant, and I’ve continued to visit since then. Each trip was a revelation, deepening my understanding of the intricate balance between sweet, sour, salty, spicy, and umami – the five fundamental flavors that define Thai cooking. I realized there was an endless variety of techniques to master, from the delicate art of stir-frying to the nuanced creation of aromatic curries and vibrant salads. It’s such a rich and dynamic culinary culture, and truly, I feel like I’m still learning something new every single day. The journey of exploring these complex yet harmonious flavors is a continuous and profoundly rewarding one.”
— Harold Dieterle
Indeed, Harold’s passion for the intricate and fresh profiles of Thai food is palpable. The recipe he’s generously shared with us, Thai Grilled Shrimp with Phuket-Style Black Pepper Sauce, is an absolute powerhouse of flavor and a testament to his expertise. You’ll be amazed at how beautifully the smoky, perfectly grilled shrimp harmonizes with his unique Phuket-Style Black Pepper Sauce. What makes this recipe truly special is that the sauce comes together effortlessly in a single pot, making it a fantastic option for even the busiest of weeknights.
While I’ve taken the liberty to adapt the grilled shrimp preparation slightly, making it even simpler for a quick weeknight meal without compromising flavor, I’ve kept Harold’s original Phuket-Style Black Pepper Sauce entirely as-is. This is because the sauce is where the heart and soul of this dish truly reside, its complex layers of spice and aroma elevating the entire experience. Despite our ongoing kitchen renovation and working with limited appliances, we managed to prepare this entire meal in under 30 minutes! Our trusty BBQ grill handled the shrimp with perfection, and a small camping stove was all we needed to bring Harold’s incredible sauce to life. It’s proof that you don’t need a gourmet kitchen to create gourmet flavors, just a little ingenuity and a great recipe.
The Story Behind Harold Dieterle’s Phuket-Style Black Pepper Sauce: A Culinary Journey
This remarkable Black Pepper Sauce isn’t just a recipe; it’s a culinary narrative, deeply rooted in Harold Dieterle’s personal experiences in Thailand, as chronicled in Harold Dieterle’s Kitchen Notebook. He vividly recounts the inspiration behind its creation:
“The sauce never fails to remind me of my first trip to Thailand, an unforgettable adventure during which I visited a bustling marketplace on Phuket, an enchanting island off the southern coast. This market was a sensory delight, alive with aromas and vibrant colors, where you could personally select your own fresh fish and shellfish from an array of vibrant stalls, and the proprietor would then cook it to perfection right before your eyes. Intrigued by the process and eager to get hands-on, I asked one purveyor if I could pay extra and prepare my own food.
Initially, the woman who owned the stall was reluctant, voicing concerns about the potential dangers of cooking over open flames. However, after I showed her my burn-covered arms – a badge of honor for any dedicated cook, symbolizing countless hours spent in the kitchen and a true passion for the craft – she understood my enthusiasm and deemed me capable of handling myself. It was a moment of mutual respect between two individuals who shared a deep appreciation for the culinary arts, transcending language and cultural barriers.
I began to craft a Phuket-style sauce, drawing inspiration from the incredible flavors I had savored throughout my trip. But my approach, particularly my decision to toss robust black peppercorns into her wok, didn’t quite align with her traditional methods. With a gentle yet firm demeanor, she began trying to ‘course-correct’ my creation, instinctively adding ingredients like creamy coconut milk and savory hoisin sauce to guide me towards a more conventional Thai flavor profile. This recipe, precisely as presented here, is for the sauce we ultimately created together. I thought it was delicious, a fusion of my experimental spirit and her traditional wisdom; she, with her discerning palate rooted in generations of culinary heritage, respectfully disagreed with my unconventional additions. It remains a cherished memory of a beautiful cultural exchange and a delicious collaboration, illustrating how food can bring people together in unexpected ways.”
— Harold Dieterle
This Phuket-style sauce is incredibly versatile, making it a perfect accompaniment for various dishes. Harold suggests serving it generously over succulent poached or grilled shellfish, delicate white-fleshed fish such as halibut or cod, juicy grilled pork, or even as a flavorful topping for crispy grilled or fried chicken. Its vibrant, complex profile is sure to enhance any meal, bringing a taste of Thailand right to your table.
Thai Grilled Shrimp with Black Pepper Sauce Recipe
This recipe brings together the bold, aromatic flavors of Harold Dieterle’s authentic Phuket-Style Black Pepper Sauce with perfectly grilled shrimp for a vibrant, satisfying, and easy-to-prepare meal. Experience a taste of Thailand right in your own kitchen!
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
FOR THE PICKLED CUCUMBER:
- 2 tablespoons very hot water
- 1/2 teaspoon sea or kosher salt
- 1 tablespoon sugar
- 1/2 cup rice vinegar
- 1 hothouse cucumber, seeded and thinly sliced
FOR THE BLACK PEPPER SAUCE:
- 2 tablespoons neutral cooking oil (such as canola, grapeseed, or vegetable oil)
- 1 tablespoon minced garlic (approximately 3-4 medium cloves)
- 1 tablespoon peeled, finely minced fresh ginger
- 1 tablespoon finely minced shallot (from about 1 medium shallot)
- 1 tablespoon minced lemongrass (use the tender inner stalk)
- 2 tablespoons coarsely ground black pepper
- 2 cups unsweetened coconut milk
- 1 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- Juice of 1 fresh lime (approximately 2 tablespoons)
FOR THE SHRIMP:
- 1 pound large or jumbo shrimp, peeled, deveined, and threaded onto bamboo or metal skewers
- 1 tablespoon neutral cooking oil
- Salt and freshly ground black pepper to taste
Instructions
MAKE THE PICKLED CUCUMBERS:
- In a medium-sized bowl, whisk together the very hot water, sea or kosher salt, and sugar until both the salt and sugar are completely dissolved. This creates the brine for pickling.
- Stir in the rice vinegar until well combined with the brine.
- Add the thinly sliced cucumber to the vinegar mixture. Toss gently to ensure all cucumber slices are thoroughly coated. Refrigerate the pickled cucumbers while you prepare the rest of the recipe, or allow them to marinate for at least 30 minutes for the best vibrant flavor. They can be stored in an airtight container in the refrigerator overnight.
MAKE THE BLACK PEPPER SAUCE:
- Heat the neutral cooking oil in a large saucepan or pot over medium heat. When the oil is shimmering and hot, add the minced garlic, fresh ginger, shallot, and lemongrass. Cook, stirring frequently, for about 2 minutes, or until the aromatics have softened and become highly fragrant but without browning. This step is crucial for building a deep flavor base.
- Stir in the coarsely ground black pepper and continue to cook, stirring continuously, for another 2 minutes. The pepper will become intensely fragrant during this time, adding its distinctive warmth and depth to the sauce.
- Carefully pour in the unsweetened coconut milk, hoisin sauce, rice vinegar, and fish sauce. Stir all the ingredients together thoroughly until well combined. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer.
- Allow the sauce to simmer gently for approximately 15 minutes, stirring occasionally. This simmering period is essential for all the complex flavors to meld, marry, and deepen, creating a rich and harmonious sauce.
- Once the sauce has simmered, remove it from the heat and stir in the fresh lime juice. Taste and adjust seasoning if necessary; you might want a pinch more salt or a splash more lime depending on your preference. The sauce can be served immediately, or for convenience, it can be refrigerated in an airtight container for up to 3 days, allowing the flavors to further develop and deepen over time.
GRILL THE SHRIMP (while the sauce is simmering):
- Preheat your outdoor grill or indoor grill pan to high heat. Ensure the grill grates are clean and well-oiled to prevent the shrimp from sticking.
- Lightly brush the skewered shrimp with the tablespoon of neutral cooking oil. Season both sides generously with salt and freshly ground black pepper to enhance their natural flavor.
- Carefully place the seasoned shrimp skewers on the hot grill. Grill for approximately 2 minutes per side for large shrimp, or until they turn opaque pink and are thoroughly cooked through. The exact cooking time may vary based on the size of your shrimp and the intensity of your grill’s heat. Be vigilant and avoid overcooking, as shrimp can become rubbery very quickly.
- Once cooked to perfection, remove the shrimp from the grill immediately.
- Serve the hot grilled shrimp without delay, generously drizzled with the warm, flavorful Phuket-Style Black Pepper Sauce and accompanied by the refreshing, tangy pickled cucumber. This vibrant dish pairs exceptionally well with a side of fluffy steamed white rice for a complete and utterly satisfying meal.
Chef’s Notes & Tips for Perfect Results
This incredible recipe has been adapted from Harold Dieterle’s superb culinary publication, Harold Dieterle’s Kitchen Notebook, and is reprinted with permission. Harold’s culinary insights are invaluable, and we’re thrilled to share these additional tips to help you master this dish:
Tips for Enhancing Your Black Pepper Sauce:
- **Ginger Preparation Shortcut:** Instead of painstakingly mincing fresh ginger, a quick and highly effective method is to peel the ginger and grate it finely using a microplane grater. This technique yields a very fine, almost paste-like pulp that integrates seamlessly into the sauce, releasing maximum flavor without any fibrous bits.
- **Lemongrass Aroma, Simplified:** If fresh lemongrass is challenging to find in your local market, you can still capture a similar bright, aromatic essence. Use a microplane grater to lightly zest a lime (before juicing it for the sauce). The lime zest offers a wonderful citrusy and slightly floral note that beautifully complements the other robust sauce ingredients.
- **Shallot Substitute Wisdom:** For a convenient alternative to shallots, finely minced red onion can be a fantastic substitute. Red onion provides a similar pungent and subtly sweet base, contributing to the complexity of the sauce.
Expert Shrimp Tips for Grilling Perfection:
- **Recipe Versatility:** This fundamental grilled protein technique, paired with the vibrant Black Pepper Sauce, is incredibly versatile. It works wonderfully not only with shrimp but also with other delectable seafood like large, plump scallops, firm white-fleshed fish (such as swordfish, mahi-mahi, or cod), or even luxurious lobster tails for a more indulgent meal.
- **Selecting the Best Shrimp:** Always aim for the largest shrimp you can find, such as jumbo or colossal varieties (typically 16/20 count or larger per pound). Larger shrimp tend to be more succulent, offer a better texture, and are less prone to overcooking and becoming rubbery on the grill.
- **The Art of Skewering:** Threading shrimp onto bamboo or metal skewers makes them significantly easier to handle and flip on the grill, preventing them from falling through the grates and ensuring more even cooking. If you opt for bamboo skewers, remember a crucial step: soak them in water for at least 30 minutes prior to grilling. This prevents them from burning and splintering over the direct heat.
For a complete and utterly satisfying meal, we highly recommend serving this delightful dish alongside perfectly cooked steamed white rice. The rice acts as a wonderful canvas, absorbing the rich, complex Black Pepper Sauce beautifully and balancing the bold flavors of the entire dish.
Tried this amazing recipe?
Share your experience in the comments below! We’d absolutely love to hear how it turned out for you.
Explore More Thai-Inspired Culinary Delights
If this recipe has whetted your appetite for the vibrant and intricate flavors of Thailand and Southeast Asia, here are some additional inspirations from around the web to explore and expand your culinary repertoire:
- Thai Shrimp Halibut Curry – Discover this delightful and quick curry recipe featuring shrimp and halibut, perfect for a flavorful weeknight meal, from the renowned Bon Appetit.
- Steamy Kitchen’s Pinterest Board on Asian Seafood – Dive into a richly curated collection of diverse Asian seafood recipes. This board is an excellent resource to inspire your next seafood-centric culinary adventure.
- Thai Shrimp and Pineapple Curry – Explore a wonderfully tropical and flavorful curry recipe that beautifully combines the sweetness of pineapple with succulent shrimp, courtesy of RasaMalaysia.
- Thai Chicken with Sweet Chili Jam – Try this aromatic and savory chicken dish by David Lebovitz, featuring a delightful sweet chili jam that adds a unique depth of flavor.