Shrimp served in Thai panang sauce and literally filled bright flavors in which spicy notes are mixed with a touch of spiciness and sweetness. Large peeled shrimp covered in Thai seasoning and grilled on skewers: just 1 minute each each side is enough so that they do not overcook and acquire its amazing texture. Serve them on a “pillow” of thick sauce made from coconut milk, cream and olive oil with Thai curry paste, fish sauce and chili powder. Shrimp can also be served with any raw or blanched vegetables, such as sugar peas.
The author of the recipe is Gary Arabia – a personal chef of stars, staff curator and organizer of Hollywood events
Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 24 large shrimp (approximately 0.6 kg.), Peeled of shells and intestinal veins, leave tails
- 1 tbsp. l thai seasoning
- 3 tbsp. l vegetable oil
- 4 garlic cloves, minced
- Half red onion, chopped
- 2 tsp thai paste for panang curry
- 1/3 Art. extra virgin olive oil
- 1 tbsp. coconut milk
- 2 tbsp. l fish sauce
- 1 tsp chili powder with paprika
- 1/4 Art. fat cream
- Thinly sliced siliculose peas or other vegetables, for filing
Recipes with similar ingredients: shrimp, curry paste, sauce fish, chili seasoning, paprika, coconut milk, cream, peas sugar in pods
Recipe preparation:
- Preheat the grill to moderate heat. In a bowl, mix prawns with olive oil and Thai seasoning. Plant on skewers and grill until cooked and toasted marks from gratings, 1-2 minutes on each side.
- In a medium-sized frying pan over medium heat, heat vegetable oil. Add garlic, red onion and curry paste and cook, stirring until onion is soft, about 1 minutes.
- Add coconut milk, fish sauce and chili powder; cook until the sauce has evaporated by half, about 3 minutes. Pour in fat cream and bring to a boil. Cook, stirring constantly, until thickened, about 3 minutes.
- Pour curry sauce in portions. Put the shrimp on top and sprinkle with chopped peas.
