Grilled Thai Shrimp with Creamy Sauce

A recipe in Food Network Magazine caught my eye the other day. A Hollywood chef had catered a party for one of my faves, Sofia Vergara and her fiancĂ© Joe Manganiello. The super sexy couple wanted food that was delicious and yet light. 

This shrimp is definitely delicious, and I can't believe that it is actually light. 

You can find most of the ingredients at your grocery store in the Asian section. I did have to order my Thai seasoning online though. Plus I bought organic, so that did raise the price. They have a few more kinds of Thai seasoning that cost only about $5 on Amazon though. It's definitely worth it to have these ingredients on hand! I use most of them at least once a week in some kind of an Asian dish.



Grilled Thai Shrimp with Creamy Sauce

2 pounds shrimp, peeled and deveined (tails on or off)
1/2 cup grapeseed oil, plus 3 tbs. 
5 garlic cloves, minced
1/2 red onion, diced
1 cup coconut milk
2 tbs. fish sauce
1 tsp. paprika
1/4 cup heavy cream
Green onions or chopped parsley to garnish

Preheat grill to medium high. Toss shrimp with 1/2 cup oil and Thai seasoning. Grill shrimp either on skewers or a mesh grill pan until pink and cooked through (about 2 minutes per side). 

Meanwhile, heat 3 tbs. grapeseed oil in a skillet over medium heat. Add garlic, onion, and curry paste. Cook until onion has softened, about 2 minutes, stirring occasionally. 

Add coconut milk, fish sauce, and paprika. Cook an additional 3 minutes, stirring occasionally. Add heavy cream, stirring constantly, until thickened (about 3 minutes). Remove from heat. 

Spread sauce on the bottom of a large serving platter. Sprinkle shrimp across the sauce and garnish with green onion or parsley. 


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