Serves: 6
Ingredients:
1.25 lbs Shrimp, Grn/Hdls 16/20ct, P & D
1 oz. Oil, Canola
1 TBSP Garlic, fresh, minced
6 oz. Onion, Yellow, diced
1 TBSP Paste, Red Curry
1 Pt. Water
1 oz. Base, Chicken
3 oz. Sugar, Brown
¾ C. Coconut Milk
½ tsp Herb, Basil, fresh, chopped
½ tsp Herb, Cilantro, fresh, chopped
¼ C. Juice, Apple
2 TBSP Cornstarch
2 oz. Coconut flakes
Procedure:
1. Place shrimp in safety thaw overnight or in cooler 3 days to thaw. Peel & devein shrimp. Leave tails on. Place in cooler until needed.
2. In a sauce pan, heat oil. Measure & add garlic & onion. Sauté until golden brown.
3. Add curry paste. Heat briefly to release flavors.
4. Measure & add water, chicken base, brown sugar & coconut milk. Bring to boil. Reduce to simmer.
5. In a clean mixing bowl, measure & combine apple juice with cornstarch. Mix to incorporate. Slowly
drizzle into sauce while stirring constantly. Simmer
6. Place shrimp on a grill or in a sauté pan. Grill/Sauté for 2 to 3 minutes on each side. Baste with Red Curry Sauce while cooking.
7. Garnish – Basil, Cilantro & toasted Coconut
Recipe Type: AuthenticIngredients:
1.25 lbs Shrimp, Grn/Hdls 16/20ct, P & D
1 oz. Oil, Canola
1 TBSP Garlic, fresh, minced
6 oz. Onion, Yellow, diced
1 TBSP Paste, Red Curry
1 Pt. Water
1 oz. Base, Chicken
3 oz. Sugar, Brown
¾ C. Coconut Milk
½ tsp Herb, Basil, fresh, chopped
½ tsp Herb, Cilantro, fresh, chopped
¼ C. Juice, Apple
2 TBSP Cornstarch
2 oz. Coconut flakes
Procedure:
1. Place shrimp in safety thaw overnight or in cooler 3 days to thaw. Peel & devein shrimp. Leave tails on. Place in cooler until needed.
2. In a sauce pan, heat oil. Measure & add garlic & onion. Sauté until golden brown.
3. Add curry paste. Heat briefly to release flavors.
4. Measure & add water, chicken base, brown sugar & coconut milk. Bring to boil. Reduce to simmer.
5. In a clean mixing bowl, measure & combine apple juice with cornstarch. Mix to incorporate. Slowly
drizzle into sauce while stirring constantly. Simmer
6. Place shrimp on a grill or in a sauté pan. Grill/Sauté for 2 to 3 minutes on each side. Baste with Red Curry Sauce while cooking.
7. Garnish – Basil, Cilantro & toasted Coconut
Recipe Author: Executive Chef Greg Gefroh
Show: University of North Dakota - Chef's Table
Source: http://und.edu/student-life/dining/chef-table-recipes-2010-11.pdf