Curry is wonderful when marinated over fresh shrimp.
While traveling in India I learned that the Indians perfected three things. One of them was Curry Shrimp Grill. I've taken that Indian barbecue recipe and blended it with a hint of Jake's Santa Barbara Rub formerly Southwestern Rub. The result is a phenomenal curry shrimp grill that is bursting full of flavor. Follow the recipe below to create your version of our shrimp meal.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon curry powder
- 1 13 1/2-ounce can unsweetened coconut milk
- 8 uncooked large shrimp, peeled, deveined
- 1/2 tablespoon Jake's Santa Barbara Rub formerly Southwestern Hickory Dry Rub
Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes. Add ginger, curry powder and Jake's Southwestern Hickory Dry Rub; sauté 1 minute. Stir in coconut milk. Simmer 2 minutes. Place in container and let sit until cool.
Once shrimp is peeled and cleaned place in container and let rest in the grilled shrimp marinade for 30 minutes. Once marinated place shrimp on prepared grill 3 to 4 inches above a moderately hot fire. Brush the shrimp lightly with the curry marinade, and cook until pink.
Remove and Serve.
Indian Shrimp Grill
While on a business trip to India namely New Delhi and Pune I had the opportunity to try this dish. I loved it so much that I was able to collect the recipe and make some tweaks to make it more universal for the states. I remember being in this really opulent hotel with a hundred different wait types all at my beck and call. Having seen the street scenes around the hotel I felt very sorry for the people living there but understood that there was an order to the lifestyle that my presence for a day or a week could not actually change. So, I helped as many people as I could and learned as much as possible about the ways and life of the Indian people.
The shrimp curry dish was excellent. The whole process really didn't take much time to get made. I love the attention to detail and the focus that the Indian people had on the cooking process. As Americans we tend to be so occupied with television, entertainment, clothing and the such while I found that the Indians tended to focus on one thing and one thing only to ensure it was done well before moving forward to the next thing.
Now in Indian this dish was made over charcoals in a clay basket container. They allowed the charcoal lump to ash completely white before placing a metal tray over the clay container. They added a sheet of foil over the grates which was then oiled so that the shrimp would not stick to the foil. The seasoned shrimp was added and the aromas began wafting from the grill.
Since that time I've have the pleasure of enjoying this same grilled shrimp in Mexico around a main line hotel in the Puerto Vallarta area. The shrimp was seasoned a bit more with chili spices but the results were basically the same. I still remember their Baja centered spices blended with curry to deliver this enormously wonderful shrimp dish.
Overall this is an excellent dish which you have simply got to try.
Our Southwestern Dijon Tarragon Shrimp Sauté just fits. Follow the recipe to savor the end results.
- 2 T. Butter Salted
- 3 T. Dijon Mustard
- 1/4 tsp Tarragon
- 1 T Lemon juice
- 1 T Minced Garlic
- 1 T Santa Barbara Rub formerly Southwestern Hickory Dry Rub
- 1 Lb Fresh Shrimp, peeled and split lengthwise
Blend Dijon, Tarragon, Southwestern Hickory Dry Rub and Lemon juice and hold aside. Melt butter in a skillet or pan and add shrimp and garlic. Saute until done. Remove shrimp and toss in mixture of Dijon, tarragon, and lemon juice. Pour shrimp over a plate of rice or a bed of mixed vegetables.
This product was added to our catalog on Wednesday 20 September, 2017.