1 Pound Shrimp, Shelled, Deveined, Rinsed and Well Drained
1/2 Cup Coconut Milk
2 Cups Thinly Sliced English Cucumber
Sweet-hot Chili Sauce
1 Cup Rice Venegar
2/3 Cup Sugar
1 Tablespoon Minced Garlic
1 1/4 Teaspoons Hot Chili Flakes
2 Tablespoons Asian Fish Sauce
Instructions
In a bow, mix shrimp, coconut milk and 2 tablespoons sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day.
Thread shrimp into 8 to 10 soaked wooden skewers. Place on a rack in a 10 by 15 inch broiler pan
Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part 5 to 6 minutes.
Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more tablespoons chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.
Sweet-hot chili sauce. Combine all sauce ingredients. Stir occasionally over high heat until mixture is reduced to about 3/4 cup, 12 to 15 minutes. Let cool.
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Yields: 8 Servings
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