Recipe
Grilled Jumbo Shrimp with Coconut Milk-Curry Sauce
Grilled Jumbo Shrimp with Coconut Milk-Curry Sauce
Ingredients
For the curry sauce:
3 tbsp vegetable oil
2 tbsp minced shallots
2 tsp minced lemon grass
1 tsp minced garlic
2 tbsp curry powder
14-ounce can coconut milk
1 tbsp ground coriander
1-1/2 tsp sugar
1 tsp fish sauce
1 tsp lime juice
1 tsp tamarind paste
1/2 tsp salt
2 whole cloves
20 jumbo shrimp (about 2 pounds)
Salt and pepper to taste
Vegetable oil for brushing shrimp
2 tbsp coarsely chopped basil
Cilantro sprigs
For the curry sauce:
3 tbsp vegetable oil
2 tbsp minced shallots
2 tsp minced lemon grass
1 tsp minced garlic
2 tbsp curry powder
14-ounce can coconut milk
1 tbsp ground coriander
1-1/2 tsp sugar
1 tsp fish sauce
1 tsp lime juice
1 tsp tamarind paste
1/2 tsp salt
2 whole cloves
20 jumbo shrimp (about 2 pounds)
Salt and pepper to taste
Vegetable oil for brushing shrimp
2 tbsp coarsely chopped basil
Cilantro sprigs
Method
To make curry sauce: Heat oil in medium saucepan over high heat. Add shallots, lemon grass, and garlic; saut� for 2 to 3 minutes. Add curry powder and saut� for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened. Reserve.
Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in centre of cooking grate. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time.
To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce.
To make curry sauce: Heat oil in medium saucepan over high heat. Add shallots, lemon grass, and garlic; saut� for 2 to 3 minutes. Add curry powder and saut� for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened. Reserve.
Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in centre of cooking grate. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time.
To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce.
Related Recipes:
- Shrimp and Butternut Squash in Coconut Milk Broth RecipeShrimp and Butternut Squash in Coconut Milk Broth Ingredients3/4 cup fat-free low-sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato...
- Coconut Shrimp with Rice RecipeCoconut Shrimp with Rice Ingredients1 tbsp corn oil or other vegetable oil 2 cups thinly sliced leeks or onions 28 oz. whole tomatoes, coarsely chopped,...
- Dry Beef Curry with Onions and Peanuts RecipeDry Beef Curry with Onions and Peanuts Ingredients1 kg chuck steak, chopped 3 cups coconut milk 1 cup finely ground peanuts 1 tablespoon fish sauce...
- Coconut Vegetable Curry RecipeCoconut Vegetable Curry Ingredients1 large eggplant cut into 1 inch cubes 1 tablespoon salt 2 tablespoon olive oil 2 garlic cloves, minced 1 fresh green...
- Curry Sauce for Shrimp RecipeCurry Sauce for Shrimp Ingredients1 (8 ounce) carton sour cream 1/3 cup mayonnaise 1 teaspoon grated onion 1 teaspoon curry powder 1 teaspoon lemon juice...