Ingredients
Approximately 20-25 large
fresh shrimp (grey, not pink)
3 cloves of garlic
1 jalapeno pepper
1 tbsp coriander
1 tbsp curry
1 tbsp turmeric
2 tbsp thyme (dry, not fresh)
3 stalks lemongrass
4 slices of 2mm thick fresh
ginger (basically the size of
quarters but a little thicker)
1/4 cup soy sauce or up to 1/2
cup to taste
salt to taste
pinch of black ground pepper
juice of one lemon
1 and 1/4 cup olive oil
1/4 cup to 1/2 cup coconut
milk
5 Wooden skewers for shrimp to
put on barbeque
Basmati rice for 4 or 5 people
Preparation
- To prepare the marinade:
- crush garlic
- chop lemongrass into small quarter inch segments
Combine all of the following in something that will process all the ingredients into a chunky paste, I use a small electric chopper (like a mini-food processor):
- garlic, lemongrass, jalapeno, coriander, curry, turmeric, ginger, thyme
Combine the resulting paste from #2 with the soy sauce, olive oil, lemon juice, salt, and pepper in a medium size bowl and stir
Transfer combined ingredients to a flat glass (12"x12") pan, one which you can line the bottom of with the shrimp
Clean the shrimp and remove the tails
Line shrimp in marinade such that they are submerged
Cover and let sit for 2 hours
Soak wooden skewers in water
Put shrimp onto the skewers, about 4 or 5 shrimp per skewer. Save the marinade
Start to prepare the rice per the instructions
Start to warm up the barbeque, to approximately 350 degrees or medium-high temperature
Put the marinade in a 12" skillet and cook it over medium high heat, add 1/4 cup to 1/2 cup coconut milk, stir continuously and cook until it appears to start “boiling,” will take several minutes
Once barbeque is warm, put the shrimp on the grill, about a minute each side for a total of two or at most 3 minutes, this is VERY important, the transition from tender to rubbery shrimp is a quick one
Finally, serve the shrimp over the rice and pour a little of the marinade on top
