Grilled Coconut Shrimp Recipe
Sauce
2 tablespoons vegetable oil
2 tablespoons minced shallot
2 teaspoons minced lemongrass, white part only
1 teaspoon minced garlic
1 tablespoon curry powder
1 cup coconut milk
1-1/2 teaspoons granulated sugar
1 teaspoon fish sauce
1 teaspoon lime juice
1 teaspoon tamarind pulp
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch ground cloves
1-1/2 pounds jumbo shrimp (11-15 count), peeled and deveined
Vegetable oil
Kosher salt
Freshly ground black pepper
2 tablespoons coarsely chopped fresh basil
1. In a medium saucepan over medium-high heat, warm the oil. Add the shallot, lemongrass, and garlic. Cook for 2 to 3 minutes, stirring occasionally. Add the curry powder and cook for 1 minute more, stirring occasionally. Add the remaining sauce ingredients. Bring to a boil, then lower heat to a simmer. Cook for about 5 minutes. Strain the sauce through a fine-mesh sieve. Set aside.
2. Lightly brush or spray the shrimp with oil and season with salt and pepper. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the shrimp are opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the sauce and jasmine rice, if desired. Sprinkle with the fresh basil.
Makes 4 servings
2 tablespoons vegetable oil
2 tablespoons minced shallot
2 teaspoons minced lemongrass, white part only
1 teaspoon minced garlic
1 tablespoon curry powder
1 cup coconut milk
1-1/2 teaspoons granulated sugar
1 teaspoon fish sauce
1 teaspoon lime juice
1 teaspoon tamarind pulp
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch ground cloves
1-1/2 pounds jumbo shrimp (11-15 count), peeled and deveined
Vegetable oil
Kosher salt
Freshly ground black pepper
2 tablespoons coarsely chopped fresh basil
1. In a medium saucepan over medium-high heat, warm the oil. Add the shallot, lemongrass, and garlic. Cook for 2 to 3 minutes, stirring occasionally. Add the curry powder and cook for 1 minute more, stirring occasionally. Add the remaining sauce ingredients. Bring to a boil, then lower heat to a simmer. Cook for about 5 minutes. Strain the sauce through a fine-mesh sieve. Set aside.
2. Lightly brush or spray the shrimp with oil and season with salt and pepper. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the shrimp are opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the sauce and jasmine rice, if desired. Sprinkle with the fresh basil.
Makes 4 servings
Tags:
Labels: Shrimp
posted by Bradley47 at
5:40 AM
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