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.
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.
This product was added to our catalog on Wednesday 20 September, 2017.