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Curried Grilled Shrimp in Thai Coconut Cream
Submitted by: geiseandreann
A blend of hot spices and creamy coconut milk form the marinade for skewers of grilled shrimp and pineapple.
Ingredients
- 20 large shrimp
- 3 teaspoons red curry powder
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon Old Bay seasoning
- 4 teaspoons brown sugar
- 1 1/2 tablespoons shredded coconut
- 1 can pineapple chunks
- 1 cup coconut milk
- 10 kaffir lime leaves, chopped very fine
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Method
Clean, devein and butterfly shrimp leaving tails on. In a food processor, or coffee grinder, combine 2 teaspoons red curry powder, chili powder, garlic, 1/2 teaspoon salt, Old Bay seasoning, 2 teaspoons brown sugar and shredded coconut. Grind a few pulses, just enough to combine well and break down coconut. Pour ground spices onto a plate and dredge shrimp. Set shrimp aside for 15-20 minutes. Toss pineapple chunks in any remaining spices to coat. Place shrimp and pineapple chunks, alternating, onto 4 skewers. There should be 5 shrimp and 5 chunks of pineapple per skewer. Heat grill, then place skewers on grill. Grill about 5 minutes total, flipping skewer half way through cooking. Shrimp are done when they turn nice and pink. In a small 1 quart saucepan, combine coconut milk, remaining salt, remaining red curry powder, 2 teaspoons brown sugar and 10 kaffir lime leaves. Bring to a boil then allow to simmer over low heat for 5 minutes. Brush cooked shrimp skewers with sauce. Serve 1 skewer per person with a small ramekin of sauce on the side.
Notes: This takes grilled shrimp to an entirely different level. You wake the taste buds with this sweet spicy bold recipe.
Number of Servings: 4
Submitted by: geiseandreann ( See all of geiseandreann Recipes )
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