Grilled Colossal Shrimp With Coconut Milk Curry

Recipe Ingredients

		Curry Sauce
3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Minced shallots
2 teaspoons	10ml	Minced lemongrass
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Curry powder
1		Coconut milk - (14 oz)
1 tablespoon	15ml	Ground coriander
1 1/2 teaspoons	7.5ml	Sugar
1 teaspoon	5ml	Fish sauce
1 teaspoon	5ml	Lime juice
1 teaspoon	5ml	Tamarind paste
1/2 teaspoon	2.5ml	Salt
2		Whole cloves
		For The Shrimp
20		Colossal shrimp - (abt 2 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetable oil - for brushing shrimp
2 tablespoons	30ml	Coarsely-chopped basil
		Cilantro sprigs

Recipe Instructions

To make Curry Sauce: Heat oil in medium saucepan over high heat. Add shallots, lemongrass, and garlic; saute for 2 to 3 minutes. Add curry powder and saute 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 center 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.

This recipe yields 4 servings.

Wine Recommendation: You don't find many grapevines where curry is prevalent, so you'll need a really round and flexible white here; try a Pinot Blanc with mature fruit and full body.

Beer Recommendation: This sweet and spicy kaleidoscope of flavors is best supported by a clean, light Pilsener.

Source:
Weber's Recipes at http://www.weber.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.