Page 90 - 2019TOHCookbook

80
SCHECTER | VERONA, NJ | SERVES 6-8
We love this dish for a quick tasty meal on a hot summer night.
INGREDIENTS
2 lb. cleaned extra-large shrimp
3 cups cooked rice (1 cup uncooked)
Marinade/Sauce
1 12 oz. can of coconut milk
2 cloves garlic, minced
1 inch piece of peeled ginger, minced
Juice from 2 limes
1 tsp. salt
1⁄2 tsp. black pepper
Sugar
Some spice with heat (chili powder, chipotle powder, cayenne, etc.)
1⁄2 cup of sweet red chili sauce
(Frank’s, Thai Kitchen or any supermarket brand)
INSTRUCTIONS
1. Mix together marinade ingredients; put shrimp into large sealable plastic bag and pour in enough of the marinade to coat the shrimp (no more than 1⁄2 of the marinade). Press out excess air; seal bag. Squish around marinade so it coats the shrimp. Put in fridge for at least 1-hour (or you can just marinate in a bowl).
2. Pour unused marinade in a small saucepan and bring to a boil, then lower to simmer.
3. Grill the shrimp over direct, medium heat for 5-6 minutes, turning the shrimp halfway through the process, or sauté shrimp.
4. The marinade also works well with chicken legs, thighs and wings.
5. Serve shrimp over rice in bowls. Drizzle a good amount of the heated sauce on top of each serving.
GRILLED MARINATED SHRIMP OVER RICE – THAI STYLE