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 fiancé 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.
2 tbs. Thai seasoning
5 garlic cloves, minced
1/2 red onion, diced
2 tsp. Thai red curry paste
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.