Coconut-Curry Jumbo Shrimps with Corn-Lemon Relish‏

Coconut-Curry Jumbo Shrimps with Corn-Lemon Relish‏

I am telling you with the right combination of flavors  to make a nice marinade to make this curry dish pop with flavor when you put them in your mouth.
I am telling you with the right combination of flavors to make a nice marinade to make this curry dish pop with flavor when you put them in your mouth. | Source

Coconut-Curry Jumbo Shrimps with Corn-Lemon Relish‏

Marinade Ingredients

  • 1 13½ ounces can of unsweetened coconut milk
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons cane sugar
  • 1 tablespoon curry powder
  • 2 teaspoons sea salt
  • ¼ teaspoon ground cayenne pepper
  • 2 pounds of jumbo shrimps 16/20 count

Relish Ingredients

  • 1 cup of cooked corn
  • 1 plum tomato, cut into ¼-inch dice
  • 1 medium shallot, about 3 ounces, cut into ¼-inch dice
  • 1 tablespoon fresh lime juice
  • 1 teaspoons cane sugar
  • 1 teaspoon white distilled vinegar
  • Sea salt
  • Garlic powder
  • 4 flour tortillas
  • 1 tablespoon olive oil
  1. To get this recipe started using a medium bowl add all of the ingredients for the marinade them whisk very well to blend then place the marinade to the side. Now using a large resealable zip lock bag place your jumbo shrimps into the bag and then pour in the marinade and push out the air from the bag then seal in tight and let it marinate for 12 to 24 hours turning the bag over so it can infuse the flavor into all the jumbo shrimp.
  2. about 45 minutes before serving grab out your corn-lemon relish ingredients using a medium size bowl add all the ingredients and season with a teaspoon of sea salt then cover with plastic wrap and refrigerate until ready to serve.

    Now it's Time To Cook

  3. Preheat your grill wipe the grill down with cooking oil then set on a medium high heat about 350 degrees to 400 degrees. Using the grill to grill for direct cooking remove the shrimps from the marinade shake off any excess liquid and then place the shrimp on the grill and grill them for 5 to 7 minutes turn after 3 minutes of cooking the outside of the shrimp should turn pink in color when it's cooked while the meat should be white and opaque,
  4. What I like to do to finish up this meal......during the last 3 minutes of grilling take some flour tortillas
  5. brush both sides with olive oil add some sea salt and garlic powder rub them it into the flour tortillas
  6. and grill for 1 minute on each side remove from the grill then serve the shrimp on the flour tortillas
  7. with the corn-lemon relish and enjoy.




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