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Hawaiian Curry Shrimp

Hawaiian Curry Shrimp

Info

Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1

Directions

  1. Melt margarine over MEDIUM heat.
  2. Add onions, garlic, and ginger; cook, stirring occasionally, for 15 minutes.
  3. Stir in flour, curry powder, sugar, and pepper; cook, stirring occasionally until hot and bubbly.
  4. Remove from heat and smoothly blend in coconut milk.
  5. Bring sauce to a boil over MEDIUM heat, stirring frequently, and cook, uncovered, for 15 minutes.
  6. Season to taste with salt.
  7. In a heavy-duty plastic bag, combine shrimp and 1/2 cup of the sauce.
  8. Seal bag and place in a shallow baking pan; REFRIGERATE FOR AT LEAST 4 HOURS OR UNTIL NEXT DAY.
  9. Cover and refrigerate remaining sauce.
  10. SOAK 24 BAMBOO SKEWERS IN HOT WATER FOR 30 MINUTES.
  11. Meanwhile, heat sauce over MEDIUM heat, stirring frequently, for 15 minutes.
  12. On a pair of parallel skewers, thread shrimp alternately with onion pieces.
  13. Cook shrimp on a MEDIUM grill for 2 minutes.
  14. Turn and cook for an additional 2 minutes.
  15. Serve over rice.

Ingredients

2 tablespoons margarine1 large onions, chopped1 clove garlic, minced2 teaspoons ginger, minced1 tablespoon flour1 tablespoon curry powder1 teaspoon sugar1/2 teaspoon crushed red peppersalt16 ounces unsweetened coconut milk, canned30 large shrimp, shelled & deveined6 whole green onions, cut in 2" piecescooked rice