Grilled Shrimp
with Coconut Curry Dip
click to enlarge
INGREDIENTS:
- Cooking spray
- 2 lbs. large or jumbo shrimp,peeled and deveined
- Salt and freshly ground black pepper
- 2 tbs. salt-free lemon and herbseasoning
- 1 (14-oz.) can coconut milk
- 1 tbs. sugar
- 1 tsp. curry powder
- 1/4 tsp. ground ginger
- 2 tbs. chopped fresh cilantro leaves
- 1/3 c. chopped dry-roasted peanuts(optional)
DIRECTIONS:
Spray a stove-top grill pan or griddle
with cooking spray and set over
medium-high heat. Season shrimp
all over with salt, black pepper, and
lemon and herb seasoning. Place
shrimp on hot pan and cook 2 minutes
per side, until bright pink and cooked
through.
In a medium saucepan, stirring with
spoon, combine coconut milk, sugar,
curry powder, and ginger. Set pan
over medium heat and simmer for
5 minutes. Remove from heat, stir
in cilantro, and transfer to dipping
bowls. Top with peanuts, if desired.
Appeared in print on 7.8.09.
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