Wednesday, July 29, 2009

Grilled Coconut Curry Shrimp

Summer is flying by, faster than it ever has, I think. I have a huge backload of recipes to be entered into MasterCook, and photos to be attached to the recipes, then posted here but I just cannot find the time. So, until I do, I will have to be content with popping in here as often as I can and posting some quick, simple summertime recipes.

It is a rainy morning and, as I anticipate being able to pull weeds easily when I am able, it's nice to sit inside and write.

I was on a forum yesterday afternoon and one of the threads was about a coconut and curry grilled chicken recipe that received some great reviews. Because I do not have ready access to that particular magazine, I took the idea and played with the ingredients. I used shrimp instead of chicken and the result was delicious. Tender, grilled shrimp (marinated in coconut milk, lime, and green curry paste) served over coconut-infused whole wheat couscous. I also skewered and grilled some red and green bell pepper and red onion to serve on the side. The curry paste gave it heat, about to my tolerance level (although Jack said that it could have been spicer), and all of the exotic flavors just made this one of my new-favorite summer recipes.

* Exported from MasterCook *

Grilled Coconut Curry Shrimp

Recipe By: Vicci
Servings: 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 ounces light coconut milk
1 large garlic clove -- crushed
1 small lime -- juiced and zested
1 teaspoon brown sugar
3/4 teaspoon green curry paste
1/4 teaspoon kosher salt
freshly ground black pepper -- to taste
12 ounces large shrimp -- peeled and deveined

4 ounces light coconut milk
4 ounces water
1/4 teaspoon kosher salt
1/4 teaspoon coconut extract
1/2 cup couscous

1 tablespoon chopped Thai basil
1 tablespoon chopped fresh cilantro

Mix coconut milk through ground pepper in a covered plastic container. Add the shrimp and marinate for 1-2 hours.

Prepare grill.

Boil water, coconut milk, and salt. Stir in coconut extract, then couscous, stir once more, cover, and steam for 5 minutes.

Thread shrimp on skewers (reserve marinade), spray with cooking spray, and grill for about 3 minutes per side, or until firm and opaque.

While shrimp cooks, place marinade (should be about 1/3 - 1/2 cup) into a glass measuring cup. Stir in 1/2 teaspoon cornstarch and microwave at full power for about 1 to 1-1/2 minutes, stirring every 15 seconds or so, until thickened. Add a few drops of coconut extract, if desired. Set aside.

Divide couscous between two plates, place shrimp on top (remove from skewers), drizzle sauce over, sprinkle with basil and cilantro.

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Per serving: 429 Calories (kcal); 9g Total Fat (4g Saturated); (19% calories from fat); 42g Protein; 45g Carbohydrate; 259mg Cholesterol; 525mg Sodium
Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

1 Comment:

Laura said...

I think green curry is really lovely with shellfish--this looks great.

I hear you on the busy front!