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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From the LCBO's Early Summer 2005 Food and Drink Magazine (by Lucy Waverman) Serve on a bed of lettuce with sticky rice on the side. NOTE: Preparation time does not include the 1 hour marinating time. Ingredients:
1 cup coconut milk |
1 teaspoon green curry paste (thai) |
2 teaspoons garlic, minced |
2 tablespoons lime juice |
2 tablespoons fish sauce |
1 lb jumbo shrimp, peeled, deveined, tails on |
4 stalks lemongrass |
salt & freshly ground black pepper |
1/4 cup vegetable oil |
reserved marinade |
2 teaspoons lime juice |
1 teaspoon sugar |
1 tablespoon chopped mint |
Directions:
1. Combine coconut milk, curry paste and garlic in a saucepan and bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly.
2. Stir in lime juice and fish sauce, cool then toss with shrimp and marinate for 1 hour.
3. Remove shrimp from marinade and thread shrimps onto lemon grass stalks, spearing shrimps in 2 places so that they don't turn on the skewers. Season with salt and pepper. (Reserve marinade.).
4. Preheat grill to high.
5. Brush shrimp with extra oil and grill about 2 minutes per side or until shrimps are cooked.
6. While shrimp is cooking, place reserved marinade in a small pot over high heat, bring to a boil and boil for 3 minutes or until quite thick (like mayonnaise).
7. Remove from heat, stir in extra lime juice and sugar.
8. Drizzle over grilled shrimp and sprinkle with mint.
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