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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A shrimp cocktail that is Asian in flavour. You can roast the shrimps in a 500ºF (260ºC) oven for 5 minutes or grill them on the barbecue or under the broiler. Prep time includes marinating time. Another winner from my current favourite Chef, Lucy Waverman. Ingredients:
13 ounces coconut milk |
2 teaspoons green curry paste |
1 tablespoon chopped gingerroot |
1 tablespoon grated lime rind |
2 tablespoons fish sauce |
1 tablespoon granulated sugar |
2 tablespoons chopped fresh mint |
2 tablespoons chopped fresh coriander |
2 tablespoons lime juice |
1 lb large shrimp |
salt |
1/4 cup unsweetened coconut |
Directions:
1. Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant.
2. Stir in 1 tbsp each of mint and coriander and all of lime juice. Cool.
3. Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce.
4. Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce.
5. Remove shrimps from marinade and discard marinade.
6. Preheat grill on high and grill shrimps about 11/2 minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps.
7. Place shrimps on bamboo skewers, if desired.
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