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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Spicy and bright. These can be part of a sensual dinner-for-two or double the recipe and use as beautiful hors d'oeuvres at your next gathering. Ingredients:
1 tablespoon oil |
1 onion, finely diced |
2 garlic cloves, chopped |
1 tablespoon fresh ginger, grated |
4 kaffir lime leaves, sliced |
1 tablespoon lemongrass, finely diced |
1 tablespoon curry paste, red hot tandoori |
1 teaspoon lime zest |
1 -1 1/4 lb shrimp, peeled and de-veined |
1 tablespoon coconut milk |
3 stalks lemongrass, cleaned and cut in half to become 6, shorter stalks |
Directions:
1. Heat oil to medium heat and add onion. Saute for 2 minutes and then add next 5 ingredients. Cook for 1 minute more.
2. Cool slightly and then add to a food processor with the lime zest, shrimp and coconut milk. Process until smooth and gummy.
3. Form mix into six balls around each lemongrass stalk (moist hands work best). Let rest in the refridgerator for at least one hour, not more than 4.
4. You can grill these or broil them, or brown them in a non-stick skillet. They only take about 5-7 minutes to cook through. I like them best grilled.
5. Serve with fresh lime slices and yogurt (soy, in my case) flavored with fresh mint or basil.
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