Kitchen Guy

Video: Curry-Basted Shrimp

Posted by Chef Jim on May 13, 2009

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Curry Basted Shrimp – Serves 4

16 large raw shrimp, peeled and deveined
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. white pepper
1/2 cup unsalted butter, melted
2 tsp. curry powder (your choice of hot or sweet)
1/4 cup chopped peanuts
1/4 cup raisins
1/4 cup toasted coconut
8 wooden skewers

Peel and devein shrimp. Rinse well and pat dry. Arrange shrimp on skewers, placing one skewer through the thickest part and one skewer at the opposite end. This will prevent the shrimp from curling. Mix together lemon juice, melted butter, curry powder, salt and pepper. Brush shrimp with curry basting mixture, store on a plate covered with plastic wrap in the refrigerator for about half an hour. Reserve the remaining basting mixture in a small container in the refrigerator.

Grill the marinated shrimp and continue basting until the shrimp are opaque and firm. Serve with toasted coconut, raisins and chopped peanuts as garnish.