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Grilled Colossal Shrimp with Coconut Milk Curry

 

You don’t find many grapevines where curry is prevalent, so you’ll need a really round and flexible white here: try a Pinot Blanc with mature fruit and full body.

This sweet and spicy kaleidoscope of flavors is best supported by a clean, light Pilsener. 		 

Shrimp swimming in sweet coconut milk spiked with curry? Better not get between this dish and your dinner guests!

For the curry sauce:

3 tablespoons vegetable oil
2 tablespoons minced shallots
2 teaspoons minced lemongrass
1 teaspoon minced garlic
2 tablespoons curry powder
1 14-ounce can coconut milk
1 tablespoon ground coriander
1-1/2 teaspoons sugar
1 teaspoon fish sauce
1 teaspoon lime juice
1 teaspoon tamarind paste
1/2 teaspoon salt
2 whole cloves
 
20 colossal shrimp (about 2 pounds)
Salt and pepper
Vegetable oil for brushing shrimp
 
2 tablespoons coarsely chopped basil
Cilantro sprigs


To make curry sauce: Heat oil in medium saucepan over high heat. Add shallots, lemongrass, and garlic; sauté for 2 to 3 minutes. Add curry powder and sauté for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened. Reserve.

Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in center of cooking grate. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time.

To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce.

Makes 4 servings.