SHRIMP ON THE BARBIE
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.
Provided by Dreamer in Ontario
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Stir in lime juice and fish sauce, cool then toss with shrimp and marinate for 1 hour.
- 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.).
- Preheat grill to high.
- Brush shrimp with extra oil and grill about 2 minutes per side or until shrimps are cooked.
- 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).
- Remove from heat, stir in extra lime juice and sugar.
- Drizzle over grilled shrimp and sprinkle with mint.
Nutrition Facts : Calories 477.7, Fat 26.9, SaturatedFat 13.3, Cholesterol 143, Sodium 1376.5, Carbohydrate 43.2, Fiber 0.3, Sugar 39.7, Protein 16.9
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