Sake-marinated Shrimp with Coconut- Red Curry Sauce
This might be the best curried shrimp ever, with a creamy curry sauce and plump grilled shrimp. The shrimp are marinated in a mixture of Asian ingredients before grilling. Many large supermarkets now stock these ingredients, but if you can’t find them, look for an Asian market in your area.
- Yellow Miso (soybean paste; available in Asian markets) - 1/4 cup
- Rice Wine Vinegar - 1/4 cup
- Tamari and/or Soy Sauce - 1/2 cup
- Packed Brown Sugar - 1 tablespoon
- Mirin - 1 cup
- Shrimp - 24 jumbo (about 2 pounds), peeled, deveined, and butterflied; tails left on
- Coconut-Red Curry Sauce
- Mirin - 1/2 cup (sweet rice sake; available in Asian or specialty markets)
- Fresh Lemongrass - 1/4 cup, chopped
- Fresh Ginger - 1 tablespoon, chopped
- Dry white wine - 1/4 cup
- Heavy (whipping) cream - 1-1/4 cups
- Unsweetened coconut milk - 3/4 cup
- Red Curry Paste - 1 tablespoon (available in Indian and Asian markets)
- Salt and freshly ground pepper
- Grated Coconut - 1/4 cup, toasted, for sprinkling
- Parsley Sprigs - 2, chopped
To marinate the shrimp: Combine the miso, vinegar, tamari and/or soy sauce, brown sugar, and mirin in a large bowl or baking dish. Add the shrimp and toss to coat. Cover the bowl with plastic and refrigerate for 2 hours.
To prepare the sauce: In a saucepan, combine the mirin, lemongrass, and ginger. Bring to a boil; reduce the heat and simmer until reduced to 1/4 cup. Stir in the wine and simmer again until reduced to 1/4 cup. Add the cream and coconut milk. Bring to a boil again; reduce heat and simmer until slightly thickened. Stir in the red curry paste. Season to taste with salt and pepper. You will have about 2 cups.
To grill the shrimp: Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot. Place the shrimp on the grate and grill 3 to 4 minutes, turning once halfway through grilling time. If desired, bring the marinade to a boil and use for basting the shrimp.
To serve: Pool each plate with sauce, gathering the vegetables in the center of each plate. Arrange six shrimp on top of the vegetables. Garnish with grated coconut and chopped parsley.