Coconut Shrimp with Mock Thom Ka Shooters
I adore coconut shrimp. It's just the yummiest thing ever. And it's easy to do at home - if you don't mind dealing with deep frying.
Luscious as it is - it makes a mess. I wanted a way to capture the flavor without dealing with my deep frying mess issues. I think I nailed it. This marinade on the shrimp packs TONS of flavor - and even better - if you pair it with this fab Thai inspired little soup, it just echoes and intensifies. In the video I give several suggestions for serving - but the shooters give the best of all worlds!
For the marinade:
- 1 can coconut milk
- 3 chilies - Thai if you can find them
- 2 Tbl minced garlic
- 2 Tbl lime juice
- Salt and pepper - about a teaspoon each
- 1-2 pounds clean, peeled and deveined shrimp or scallops
For the shooters:
- 8 ounces cream cheese, softened
- 1 can coconut milk
- 1 can chicken broth
- 1/4 cup black Asian fungus, soaked for 20 minutes in warm water
- 3-4 chilies - Thai bird chilies preferably
- 1 jalapeno, seeded and membranes removed
- 2-3 Tbl minced ginger
- 3-4 cloves garlic
- 1 Tsp black vinegar
- 1 tsp fish sauce
- 1/4 cup lime juice
- 2 tsp sesame oil
- Fresh cilantro leaves
- Place all marinade ingredients in a mixing bowl and add shrimp or scallops. Refrigerate, and allow to marinate for several hours.
- Over medium low heat, place coconut milk and chicken broth. Add cream cheese, chilies, jalapeno, ginger, and garlic. Bring to a slight simmer. Reduce to keep at a very low simmer.
- Preheat grill to high. Grill shrimp for just at 2 minutes per side over high heat. Remove from grill and set aside. You want them just opaque, pink and curled, but not overcooked.
- Drain black fungus, and chop.
- Remove Thom Ka soup from heat. Strain through a wire mesh strainer. The easiest way (IMOHO) is to strain it into a measuring cup. You'll have control when you pour into little shots or small cups for serving.
- Pour soup into service vessels - I really like double shot glasses. But anything works for an appetizer or party fare if it's small. This also works great as a starter course for lunch - or for an Asian inspired supper. On the edge of each glass, place a shrimp. Top with a few cilantro leaves, and a pinch of the rehydrated black fungus. That's it! All done!
- The Thrillbilly Gourmet
Combining classic technique with everyday food for spectacular results!
More by this Author
Again we have a happy happenstance mon amis! My dearest Valued Readers - this lovely little lovely came about as the result of a visit from the Grainger County Tomato Fairy. Let me explain a bit - I live in East...
If you're anything like I am, then you look for an excuse to put mushrooms into anything possible. I've stuffed meats and other mushrooms with them, added them to soups, sauces, stocks and gravies, and used then as all...
Cast iron is wonderful stuff, but it does take some extra care and knowhow to keep it at its best. Here's all you need to know about maintaining its non-stick luster.
No comments yet.