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Receta Grilled Colossal Shrimp With Coconut Milk Curry
by Global Cookbook

Grilled Colossal Shrimp With Coconut Milk Curry
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Ingredientes

  • 3 Tbsp. vegetable oil
  • 2 Tbsp. chopped shallots
  • 2 tsp chopped lemongrass
  • 1 tsp chopped garlic
  • 2 Tbsp. curry pwdr
  • 1 can coconut lowfat milk - (14 ounce)
  • 1 Tbsp. grnd coriander
  • 1 1/2 tsp sugar
  • 1 tsp fish sauce
  • 1 tsp lime juice
  • 1 tsp tamarind paste
  • 1/2 tsp salt
  • 2 whl cloves
  • 20 x colossal shrimp - (abt 2 lbs) Salt to taste Freshly-grnd black pepper to taste Vegetable oil for brushing shrimp
  • 2 Tbsp. coarsely-minced basil Cilantro sprigs

Direcciones

  1. To make Curry Sauce: Heat oil in medium saucepan over high heat. Add in shallots, lemongrass, and garlic; saute/fry for 2 to 3 min. Add in curry pwdr and saute/fry for 2 min longer. Add in coconut lowfat milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to a boil; reduce heat and simmer for 5 min or possibly till thickened. Reserve.
  2. Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in center of cooking grate. Grill 4 to 8 min till shrimp turn pink and opaque in thickest part, turning once halfway through grilling time.
  3. To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce.
  4. This recipe yields 4 servings.
  5. Wine Recommendation: You do not find many grapevines where curry is prevalent, so you'll need a really round and flexible white here; try a Pinot Blanc with mature fruit and full body.
  6. Beer Recommendation: This sweet and spicy kaleidoscope of flavors is best supported by a clean, light Pilsener.
  7. Comments: Shrimp swimming in sweet coconut lowfat milk spiked with curry Better not get between this dish and your dinner guests!