Recipe courtesy of Gary Arabia
From:
Food Network Magazine
Shrimp Panang
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 48
- Saturated Fat
- 18
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 32
- Cholesterol
- 378
- Sodium
- 1987
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 tablespoon Thai seasoning
3 tablespoons vegetable oil
4 cloves garlic, minced
1/2 red onion, minced
2 teaspoons Thai panang curry paste
24 large shrimp (about 1 1/4 pounds), peeled and deveined, tails intact
1/3 cup extra-virgin olive oil
1 cup coconut milk
2 tablespoons fish sauce
1 teaspoon chili powder or paprika
1/4 cup heavy cream
Thinly sliced snow peas or other vegetables, for garnish
Directions
- Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside.
- Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.
- Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.