Grilled Shrimp Kabobs with Coconut Curry Sauce
Seafood Based Recipes
Enjoy these shrimp kabobs, a summer treat from the grill: succulent grilled shrimp and multicolored bell peppers bathed in a rich, smooth coconut sauce accented with curry and a dash of rum. Serve it with fragrant steamed jasmine rice. You will have never tasted better shrimp kabobs than these.
2 tablespoons olive oil
1 large white onion, peeled and finely diced (about 3 cups)
2 teaspoons curry powder
1/3 cup dark rum
1/2 cup cream of coconut
2 tablespoons Veggie-Stock Gold® dissolved in 3 cups hot water
3 tablespoons cornstarch
1/2 cup water
Salt and ground black pepper
1 yellow bell pepper, cored, seeded, and cut in 1-inch squares
1 green bell pepper, cored, seeded, and cut in 1-inch squares
1 orange bell pepper, cored, seeded, and cut in 1-inch squares
1 medium red onion, peeled, cut in eighths, and separated in layers
40 jumbo raw shrimp, peeled and deveined
To make the coconut curry sauce:
Heat the olive oil in a saucepan over medium heat. Add the onion and cook, stirring, about 3 minutes, until the onion softens. Add the curry powder and cook, stirring, for 1 minute.
Remove the pan from heat and add rum (use caution: it will flame in the pan). Wait 1 minute for the flames to subside and then return the pan to the heat. Add the coconut cream and cook, stirring, for 2 minutes. Add the diluted Veggie-Stock Gold® and simmer for 2-3 minutes.
Whisk the cornstarch with the water in a small bowl, then whisk the mixture into the sauce, stirring continuously until the sauce thickens. Season to taste with salt and pepper. Keep the sauce warm over very low heat while you prepare the shrimp kabobs.
To make the kabobs:
Put the peppers, onions, and shrimp on 8 metal skewers, alternating among them. Brush both sides of each kabob with a small amount of vegetable oil (too much oil will cause flare-ups on the grill) and season generously with salt and pepper.
Sear one side of the kabobs on grill for 1-2 minutes, the turn and sear other side. The shrimp should be opaque and just curled. Serve warm with the coconut curry sauce.
If you use bamboo skewers instead of metal ones, soak them for an hour in water so they don't burn.
Wine Pairing: Gerwurtztraminer or an off-dry German Riesling.