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.
- 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
- reserved marinade
- 2 teaspoons lime juice
- 1 teaspoon sugar
- 1 tablespoon chopped mint
- 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.
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!
This is wicked good shrimp! The flavors are delicious, my only complaint was not cooking more of them! I did add extra curry paste as I thought the sauce needed more zing, but I made my own so it might have been I didn't make it hot it enough though it seems really spicy, maybe the coconut milk really tones it down, anyways it was easy to add more. Love the lime, it's both subtle and bright. I didn't have lemon grass stalks but added already chopped lemon grass to the marinade. I used low fat coconut milk so added a splash of heavy cream to the marinade I was cooking down to give it a little more body. The shrimp cooked in less then 5 minutes but still had a nice grill taste. The mint was superfluous. This would make a great dish for company and I can't wait to make it for my DH. Thanks for sharing! Made for ZWT 9 SE Asia - Tradition with a Twist of Innovation Challenge hosted by Grilling and BBQ Forum by one of Mike and the Appliance Killers
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.