Curry Butterflied Shrimp Skewer
 
Ingredients:  
12 x 26/30 count Ocean Jewel Shrimp, defrosted (Black Tiger of Vannamei White EZ Peel Shrimp)
2 tbsp Vegetable oil
1 cup Onions (chopped)
1 tbsp Fresh ginger (chopped)
1 x 14 oz can Unsweetened coconut milk
3/4 cup Chicken stock
1-2 tsp Green curry paste
1 1/2 tbsp Fish sauce
1 Lime (juiced)
1 clove Garlic (minced)
1/2 cup Fresh basil
3 cups Steamed rice
1 cup Fresh bean sprouts
1/4 cup Red peppers (sliced)
1/4 cup Green onions (cut on bias)
Salt and pepper to taste
 
DIRECTIONS:

1. Butterfly each Ocean Jewel Shrimp, by cutting on top ¾ way down, press flat. Place 2 shrimp on a pre-soaked wooden skewer.

2. Heat large skillet to medium-high heat. Add oil, onions, ginger, garlic and red peppers. Sauté for about 4 minutes.

3. Add coconut milk, fish sauce, lime juice and chicken stock to skillet. Simmer for 3-4 minutes.

4. Whisk in the curry paste and let simmer to thicken.

5. Season shrimp skewers with salt and pepper.

6. Brush with oil and sear in either fry pan or grill for about 2 minutes per side.

7. Place steamed rice onto centre of plates; spoon curry mixture onto rice.

8. Place 3 shrimp skewers on top of rice.

9. Garnish with bean sprouts, fresh basil leaves and green onions and serve.

Serves 2






Quantity Item Your cost
12 x 26/30 count Ocean Jewel Shrimp, defrosted (Black Tiger of Vannamei White EZ Peel Shrimp) $
2 tbsp Vegetable oil $
1 cup Onions (chopped) $
1 tbsp Fresh ginger (chopped) $
1 x 14 oz can Unsweetened coconut milk $
3/4 cup Chicken stock $
1-2 tsp Green curry paste $
1 1/2 tbsp Fish sauce $
1 Lime (juiced) $
1 clove Garlic (minced) $
1/2 cup Fresh basil $
3 cups Steamed rice $
1 cup Fresh bean sprouts $
1/4 cup Red peppers (sliced) $
1/4 cup Green onions (cut on bias) $
Salt and pepper to taste $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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