Grilled Curry Shrimp
Shrimp can be grilled individually, or you can put them on skewers. Threading the shrimp on skewers makes them easier to turn and control on the grill.
INGREDIENTS | SERVES 6
- 2 pounds large shrimp, peeled and deveined with tails attached
- 2 tablespoons butter
- ¼ cup green onions, minced
- ½ teaspoons salt
- 2½ teaspoons curry powder
- 1 teaspoon sugar
- ⅛ teaspoon ginger
- ⅛ teaspoon cinnamon
- 2 tablespoons flour
- 1 cup half and half
Put shrimp in a freezer bag.
In skillet, melt butter over medium-high heat and sauté the green onions for 5–10 minutes until tender. Add the salt, curry powder, sugar, ginger, and cinnamon.
Stir the flour into the skillet mixing it well with onions and spices. Pour in the half and half. Stir 5–10 minutes until mixture thickens.
Pour curry sauce over shrimp and freeze.
Defrost shrimp in refrigerator overnight. Thread shrimp onto skewers. Lightly oil the grill. Over high heat, grill the shrimp for 2–3 minutes per side.
Calories: 219 | Fat: 11g | Protein: 24g | Sodium: 417mg | Carbohydrates: 6g | Fiber: 0g
How to Devein Shrimp
To devein a shrimp, remove the outer shell and legs from the shrimp. Next, make a long cut along the back of the shrimp to expose the vein. Flare out the shrimp on each side, further exposing the vein. Drag your finger along the vein, removing it completely, and rinse the shrimp with water.