BAMBOO PIPE STEAMED COCONUT SHRIMP

Bamboo Pipe Steamed Coconut Shrimp image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Previous Next

2 pounds medium shrimp in shells
1 teaspoon kosher salt
Two 14-ounce cans unsweetened coconut milk
2 tablespoons rice wine vinegar
2 tablespoons minced ginger
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon chopped green onion
1 tablespoon chopped fresh cilantro
2 teaspoons grated or torn lemongrass
1 teaspoon red chile flakes
Steamed white rice, for serving, optional

Steps:

Soak two 8-inch-long, 4 1/2-inch-wide bamboo steamer pipes in water for 15 to 20 minutes before using to prevent them from burning over an open fire. (See Cook's Note.) If the walls of the bamboo steamer pipes are at least 1 inch thick or if you are using a gas grill, this step is optional.
Place the shrimp in a medium bowl and sprinkle with the salt. Mix in the coconut milk, rice wine vinegar, ginger, soy sauce, sesame oil, green onion, cilantro, lemongrass and red chile flakes.
Prepare an open fire with grill grates or prepare a gas grill for 350 degrees F.
Fill the bamboo pipes with the shrimp mixture. Ensure the liquid fills the bamboo pipes at least three-quarters of the way up. Place the bamboo pipes directly on the grill grates over the open fire or directly on the grates of a gas grill at 350 degrees F. Remove the bamboo pipes when the shrimp are cooked through, after about 30 minutes. Allow to rest for 5 minutes. Drain the liquid from the bamboo pipes and reserve for the guests to use for dipping or smothering. Serve the shrimp over your favorite side or steamed white rice.