Several years ago when we first started to take vacations (after several years of constantly working) and we rented a beach house, I prepared menus and made elaborate meals. Each year after that first one, however, the meals have become simpler and quicker. Yes, I enjoy cooking. So much that I probably spend an average of 4 hours a day in the kitchen. But I slowly realized that vacation was the perfect time to use simple, quick recipes for those meals which we have at the house. And there are a good amount of these meals; I think that in those 2 weeks at the beach we went out to lunch 5 times, dinner only once.
I took along a good supply of fresh herbs such as Thai basil, Italian basil, cilantro, parsley, oregano, and thyme to cook with. One evening I decided to make a Thai-style grilled shrimp. I used only what I had on hand for the sauce, and it turned out to be a keeper. Large (ours weighed in at 1-1/2 to 2 ounces per piece) shrimp were marinated for a short while in a mixture of lime juice, garlic, and curry paste then grilled. The remaining marinade was drizzled over the cooked shrimp, and it was served over steamed jasmine rice, garnished with that wonderfully flavorful Thai basil. I sautéed snow peas to serve with the shrimp and rice and a great meal was made in less than 45 minutes.
* Exported from MasterCook *
Thai Grilled Shrimp
Recipe By: Vicci
Amount Measure Ingredient -- Preparation Method
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2 tablespoons fresh lime juice
1 tablespoon light soy sauce
2 medium cloves garlic -- minced
2 teaspoons brown sugar
1 teaspoon canola oil
1 teaspoon red curry paste
1 teaspoon fish sauce
10 ounces large shrimp -- butterflied
1 tablespoon Thai basil -- or cilantro, both optional
1/2 small lime -- cut into 2 wedges
In a shallow container which is large enough to hold all of the shrimp in a single layer (tail up), mix the lime juice through the fish sauce. Place the shrimp, tail up, in the marinade. Refrigerate for 20-30 minutes.
Preheat the grill to medium-high. Carefully oil the grids.
Remove the shrimp from the marinade and place on the grids, tail up, reserving the marinade. Grill the shrimp for 7-8 minutes, or until opaque.
While the shrimp cooks, pour the sauce into a small pan and bring to a boil. Turn down the heart and simmer until ready to use.
Remove the shrimp from the grill when done, drizzle sauce over, sprinkle with basil. Serve with wedges of lime to squeeze over.
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Per serving: 206 Calories (kcal); 5g Total Fat (1g saturated); (22% calories from fat); 30g Protein; 9g Carbohydrate; 216mg Cholesterol; 515mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
I would like to play around with this sauce a little more (coconut milk would be a great flavor in it) but I’m just not in the mood since it is autumn *sigh* and I’m just not in the mood to grill. :) Maybe next summer!