At this time of year, the media is full of Thanksgiving-related recipes. Hundreds and hundreds of recipes abound for gravies, dressings, sweet potatoes and all kinds of pies. For good reason, our only national feast-specific holiday does deserve all that culinary attention.
What about the night before Thanksgiving though? Where are recipes that cater to that meal? Recipes that are easy-to-prepare and light? Almost no one ever offers recipes for the evening before Thanksgiving. Well, here’s one!
Thai Red Curry Shrimp Skewers are an easy-to-prepare and quick-cooking dish that is delicious, spicy and light. Preparing it will still give you plenty of time to accomplish your Thanksgiving cooking tasks and it doesn’t contain a single ingredient of the traditional Thanksgiving fare you’ll be indulging in the next day.
Thai Red Curry Shrimp Skewers
1 lb. fresh medium-sized shrimp (shelled and deveined)
1 tsp white sugar
1 Tbs Thai red curry paste
1 Tbs coconut milk
Preheat your broiler.
Rinse the shrimp in cold water and blot dry. Place them in a bowl and sprinkle the sugar over them. Toss to distribute the sugar evenly over the shrimp. Allow to rest for 5 minutes then toss again.
Place the Thai red curry paste and the coconut milk in a small bowl and whisk until it is well-blended. You are looking for a loose and smooth paste. Add more coconut milk if necessary.
Pour the paste into the bowl with the shrimp and coat the shrimp evenly. Allow to rest for a few moments.
Thread the shrimp onto the skewers* and broil turning once (about 5 minutes per side). DO NOT OVERCOOK.
Allow the shrimp to cool a little and serve warm, (on a bed of cilantro and sliced green onions if you want to get fancy).
*Use two skewers per “skewer” so the shrimp is easier to turn in the broiler.
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