Hawaiian Curry Shrimp
Posted in:
Seafood
Tue, Feb 7, 2017, 11:00:55, 8 Yaers ago
0 out of 5 with 0 ratings
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Directions
- Melt margarine over MEDIUM heat.
- Add onions, garlic, and ginger; cook, stirring occasionally, for 15 minutes.
- Stir in flour, curry powder, sugar, and pepper; cook, stirring occasionally until hot and bubbly.
- Remove from heat and smoothly blend in coconut milk.
- Bring sauce to a boil over MEDIUM heat, stirring frequently, and cook, uncovered, for 15 minutes.
- Season to taste with salt.
- In a heavy-duty plastic bag, combine shrimp and 1/2 cup of the sauce.
- Seal bag and place in a shallow baking pan; REFRIGERATE FOR AT LEAST 4 HOURS OR UNTIL NEXT DAY.
- Cover and refrigerate remaining sauce.
- SOAK 24 BAMBOO SKEWERS IN HOT WATER FOR 30 MINUTES.
- Meanwhile, heat sauce over MEDIUM heat, stirring frequently, for 15 minutes.
- On a pair of parallel skewers, thread shrimp alternately with onion pieces.
- Cook shrimp on a MEDIUM grill for 2 minutes.
- Turn and cook for an additional 2 minutes.
- 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
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