Sunday, March 25, 2012

Recipe: Red Thai Shrimp w/ Coconut-Lime-Dulce de Leche Dipping Sauce

This dish is so simple and easy to make, yet it's packed with tons of flavor. The use of the heat of the curry vs the savory/sweet dipping sauce is sure to be a winner next time you make this for your friends. Enjoy!

Easy Red Thai Shrimp with Coconut~Lime~Dulce de Leche Dipping Sauce.

 The Shrimp
18 (21-25 count) white shrimp
1 Tbsp. grapeseed oil
1 Tbsp Red Thai Curry paste
Red pepper flakes
1/2  tsp lime juice

Dipping Sauce
3 Tbsp. Dulce de leche
1 tsp. lime juice
5 tsp. coconut milk
1 Tbsp. toasted coconut

Clean and de-vein the shrimp removing the shells but leaving on the tails.Whisk together the oil , lime juice and curry paste. Add red pepper flakes to your desired level of heat. Marinade the shrimp for 15-20 minutes. Heat a skillet until very hot. Place the shrimp in the pan making sure to cook 30-45 seconds on each side. Remove. Combine dipping sauce ingredients in a bowl and mix thoroughly, unti creamy.

To Plate
Stand Shrimp on plate, place dipping sauce in a small bowl or ramekin beside shrimp. Garnish with toasted coconut and a lime wedge or you can use a dish with compartments (pictured is Villeroy & Boch's, New Wave)

 Bon Appetit!


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