Shrimp on the Barbie

Dreamer in Ontario's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 cup coconut milk
• 1 teaspoon green curry paste (Thai)
• 2 teaspoons garlic, minced
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 lb jumbo shrimp, peeled, deveined, tails on
• 4 stalks lemongrass
• salt & freshly ground black pepper
• 1/4 cup vegetable oil

GARNISH

• reserved marinade
• 2 teaspoons lime juice
• 1 teaspoon sugar
• 1 tablespoon chopped mint

Directions:

1. 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.
2. Stir in lime juice and fish sauce, cool then toss with shrimp and marinate for 1 hour.
3. 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.).
4. Preheat grill to high.
5. Brush shrimp with extra oil and grill about 2 minutes per side or until shrimps are cooked.
6. 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).
7. Remove from heat, stir in extra lime juice and sugar.
8. Drizzle over grilled shrimp and sprinkle with mint.

Reviews

[aliono]

Sooooo good! I don't know why it called just "shrimp on the barbie" though...
It should be called "thai style coconut/green curry prawns"!
Everyone loved it at the party I made them for! ...looked really fancy on the lemongrass skewers too!

[IngridH]

Yum! I couldn't fine lemongrass stalks, so I had to use metal skewers, but otherwise made according to the recipe. I tasted the marinade before putting the shrimp in, and it was pleasantly spicy, I think the spice level mellowed a bit on the grill. I'm really glad I had the reserved marinade to drizzle over the finished shrimp, to add back that bit of heat. The flavors are wonderful together, with the lime just balancing the fish sauce, so neither is overpowering. Made for the Seasoned Sailor and his Sassy Sirens, ZWT6.

[Mikekey]

Delicious! My market only had the medium shrimp this weekend, so I am looking forward to trying this again with the jumbos. The mediums cooked too fast to get "grill marks" on them. The sauce is great! I also couldn't find any decent lemongrass stalks I wanted to spend the money on so I added about 2 tsp. of lemongrass paste I had in the 'fridge to the marinade.