SHRIMP PANANG

SHRIMP PANANG image

Yield 4

Number Of Ingredients 12

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24 large shrimp, with tails intact
1/4 cup olive oil
1 tablespoon of Bangkok Blend Thai seasoning from Penzeys Spices
3 tablespoons of olive oil
4 cloves garlic, minced
1/2 red onion, finely chopped
2 teaspoons chili garlic sauce
1 cup coconut milk
2 tablespoons fish sauce
1 teaspoon chili powder
1/4 cup half & half
Thinly sliced sugar snap or snow peas for garnish

Steps:

Preheat grill to medium high. Toss the shrimp with olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked, but just cooked through. Set aside. Heat vegetable oil in skillet over medium-high heat and add garlic, red onion and chili garlic sauce and cook, stirring, until the onion is softened. Add the coconut milk, fish sauce and chili powder and cook until reduced by about half. Add half and half and bring to a simmer. Cook until it thickens nicely. Spread some sauce on platter, arrange shrimp on top and spread with more sauce and then garnish with sliced peas. We served it with white rice and a bottle of the Pacific Rim Hahn Vineyard Chenin Blan