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Indian | |
| 1 tablespoon Thai seasoning 3 tablespoons vegetable oil 4 cloves garlic, minced 1/2 red onion, minced 2 teaspoons Thai panang curry paste 24 large shrimp (about 1 1/4 pounds), peeled and deveined, tails intact 1/3 cup extra-virgin olive oil 1 cup coconut milk 2 tablespoons fish sauce 1 teaspoon chili powder or paprika 1/4 cup heavy cream Thinly sliced snow peas or other vegetables, for garnish | |
| Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside. Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes. Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas. | |
Unrated | |
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