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!