[CH] Central Jersey Hotluck
mstevens@exit109.com
Mon, 9 Jul 2001 14:57:51 GMT
Want to thank Karen for hosting the area's only annual Hotluck! The weather,
folks and food were great as always...
I don't have any set recipe for the Thai Spiced Shrimp I made, truth is I just
made it up based on the Tom Kha Goong soup of shrimp with coconut milk, lemon
grass, ginger, chiles and cilantro. I had never tried cooking Thai before.
Thai Spiced Shrimp
1 Lb. large shrimp
2 cups Vegetable or fish stock
1 can unsweetened coconut milk
1 tbsp finely chopped ginger
2 tbsp chopped core of lemongrass
1/2 cup diced green onion
Diced chiles to taste (I used a whole habanero)
2 tbsp finely chopped fresh cilantro
Heat stock in saucepan and reduce to 1/2 to 1/3 volume. Add ginger, lemon
grass, chile and green onion, continue at a medium boil for 10 - 15 minutes.
Add coconut milk and bring back to a simmer. Strain mixture to remove coarse
ginger and lemongrass fibers, return to saucepan. Simmer until mixture coats
the back of a spoon. Remove from heat and chill. When mixture is cool, add
the chopped cilantro and mix thoroughly.
Peel and clean shrimp, mix with half the sauce and let marinate for an hour,
refrigerated. Prior to grilling, place shrimp on skewars (I used wooden ones
soaked for a few hours, I used 2 skewars for each kebab to prevent the spinning
shrimp syndrome).
Grill for 2 or 3 minutes per side depending on the heat. Because the grilling
drives off some of the volatile flavorings, mainly the lemongrass and cilantro,
use the remaining sauce to finish the shrimp after removing them from the
grill, or reserve as a dipping sauce for folks to regulate how much heat they
want.
=Mark "Runs With Scissors" Stevens
@ http://www.exit109.com/~mstevens @
@ ICQ# 2059548 @
Dyslexic Agnostic Insomniac...
Lying awake at night, wondering if there is a dog.