Thai Shrimp Kabobs - Kings Cookery

Serves

Prep time:

0:45

Grilling time:

0:10

Total time:

1:15

Ingredients

13 1/2 ounces canned coconut milk, unsweetened

1 1/2 teaspoons lime peel, finely shredded

3 tablespoons fresh lime juice

1 1/2 teaspoons sugar

1 1/2 teaspoons curry paste, red or green

1 1/2 teaspoons fish sauce

1 teaspoon fresh ginger, grated

1 pound large shrimp (26/30 per pound), peeled and deveined

2 1/2 cups cooked rice, see recipe

Directions

In a 2-cup container, COMBINE the milk, peel, juice, sugar, paste, sauce and ginger; STIR well; SET aside.

PREPARE shrimp; PLACE in a medium bowl; POUR 1/2 cup of the milk mixture over shrimp; COVER shrimp; REFRIGERATE for 30 minutes.

Meanwhile, start rice COOKING according to recipe.

DRAIN shrimp, discarding marinade; THREAD shrimp onto skewers (do 4 to 5 shrimp per skewer), leaving 1/4-in between pieces.

GRILL over medium heat, turning once, until shrimp are opaque and pink, about 4 to 5 minutes per side.

Meanwhile, HEAT reserved coconut mixture until boiling; REDUCE heat; SIMMER, uncovered, for 5 minutes.

Place grilled shrimp on bed of hot rice; ladle on hot coconut mixture.

From Better Homes and Gardens mag, 6?/05

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 88 Calories; 8g Fat (76.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.