32 jumbo shrimp about 2 pounds, peeled and deveined, tails intact
3 small limes, sliced into 1/2 inch thick rounds
Olive oil, for greasing grill
1 1/2 cup basmati rice, Cooked
In a blender or food processor, puree coconut milk, lemongrass, ginger, curry paste, garlic, and brown sugar. Transfer 3/4 cup green curry sauce to a large sealable plastic bag, reserving the rest about 1 1/4 cups. Add shrimp to bag and distribute curry sauce to coat. Let marinate, refrigerated for 2 hours. Meanwhile, immerse 8 bamboo skewers in a shallow pan of cold water.
Remove shrimp and discard sauce. Thread 1 lime slice and 4 shrimp onto each skewer; set aside. In a small pot over medium low heat, simmer reserved green curry sauce, covred for 20 minutes, stirring occasionally.
Meanwhile, heat grill to high and grease grates with olive oil. Grill kebabs until shrimp are opaque and limes are soft and char marks form, about 2 minutes per side. Serve kebabs with rice and green curry sauce on the side for drizzling.
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