Thursday, December 9, 2010

Recipe: Thai Red Curry Shrimp Skewers

Looking for a quick recipe that you can prepare on your grill outside or on your broiler indoors? Something that will do well in a salad or nestled with a few grilled vegetables in a wrap? Thai Red Curry Shrimp Skewers are a healthy, easy-to-prepare and quick-cooking dish that are delicious, spicy and light. Be sure to make more that you think you need, they go quick!

Thai Red Curry Shrimp Skewers

1 lb. fresh medium-sized shrimp (shelled and deveined)
1 tsp white sugar
1 Tbs Thai red curry paste
1 Tbs coconut milk

Preheat your broiler.

Rinse the shrimp in cold water and blot dry. Place them in a bowl and sprinkle the sugar over them. Toss to distribute the sugar evenly over the shrimp. Allow to rest for 5 minutes then toss again.

Place the Thai red curry paste and the coconut milk in a small bowl and whisk until it is well-blended. You are looking for a loose and smooth paste. Add more coconut milk if necessary.

Pour the paste into the bowl with the shrimp and coat the shrimp evenly. Allow to rest for a few moments.

Thread the shrimp onto the skewers* and broil turning once (about 5 minutes per side). DO NOT OVERCOOK.

Allow the shrimp to cool a little and serve warm, (on a bed of cilantro and sliced green onions if you want to get fancy).

*Use two skewers per "skewer" so the shrimp is easier to turn in the broiler.

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