Ingredients
-
1
-
1
-
2
-
2
-
2
-
1
-
4
-
-
1/4
-
-
-
2
-
1
-
1
-
Directions
Shrimp on the Barbie, 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 , If it’s listed under Australian foods it wouldn’t be correct to call it shrimp they aren’t shrimp, they’re prawns And it’s not even funny anymore to say shrimp on the barbie and this is coming from an aussie Prawns on the barbie is/sounds way more fun and Australian (plus more eye catching when you’re scrolling through recipes) Listing it as jumbo shrimp in the ingredient list is obviously helpful to foreigners (I’ll agree on that) Great recipe, two thumbs up!
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Steps
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1
Done
|
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
Done
|
Stir in Lime Juice and Fish Sauce, Cool Then Toss With Shrimp and Marinate For 1 Hour. |
|
3
Done
|
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
Done
|
Preheat Grill to High. |
|
5
Done
|
Brush Shrimp With Extra Oil and Grill About 2 Minutes Per Side or Until Shrimps Are Cooked. |
|
6
Done
|
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
Done
|
Remove from Heat, Stir in Extra Lime Juice and Sugar. |
|
8
Done
|
Drizzle Over Grilled Shrimp and Sprinkle With Mint. |
