Chris' Recipes

Bon Appetite!

Grilled Shrimp Skewers with Curry Cream Sauce

Written By: Chris - May• 29•14

These appetizers are super easy and stylish.  You could serve these on a larger scale as an entree with more shrimp per long skewers, but I like the petite, individual servings for finger food at a gathering.  Leaving the shrimp tail on or off may be a matter of personal preference, but in this case I like to take it off! Sometimes I like to leave the tail on because I think the presentation is better and more dramatic and leaving it on might even make it easier to pick up the shrimp because it works like a handle. (But bear in mind that requires the diner to then cut it off and it’s not always pleasant to put your fingers in your food.) When I am serving shrimp as finger food or if the entire dish is in bite-size pieces (not requiring cutting), like in this case where you have the pick or skewer to eat from, I remove it!

I recently served these at a wine dinner we hosted and everyone seemed to enjoy them!

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Ingredients: 

Uncooked large Shrimp, thawed, peeled and deveined (tails removed)
Asparagus, chopped into 2 inch pieces (blanch them if they are large)
Bamboo Picks or Skewers
1 Tablespoon Olive Oil
1 Tablespoon Butter, melted
Skosh of Fresh Lemon Juice
Garlic Cloves, pressed
Salt & Pepper, to taste

Sauce:
2 Tablespoons Butter
2 Tablespoons Shallots, finely chopped
1 Tablespoon Yellow Curry powder, or more to taste
1/2 Cup White Wine
1 Cup Heavy Cream

Preheat the grill to medium high and soak the skewers in water. Thread the shrimp through the skewers at two points, through the neck and tail portion. Also skewer a couple pieces of the asparagus.

In a bowl, mix the oil and melted butter with the garlic and a squeeze of lemon juice. Use a brush and coat both the shrimp and the asparagus making sure all of the shrimp are coated completely. Season with salt and pepper.

Place the shrimp skewers on the grill and cook until the shrimp is opaque and cooked through, about three minutes per side.

Prepare the sauce by melting the butter in a skillet over medium heat. Once the butter is melted, add the onions and cook until translucent.  Whisk in the curry powder and season with salt and pepper to taste.  Add the wine and bring to a simmer.  Cook until the wine is reduced by half, and then add the heavy cream.  Bring back to a simmer and cook over low heat until the sauce is reduced and thickened.

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Arrange the cooked shrimp skewers on a platter and drizzle the sauce over them!

Enjoy!
Cheers!
~Chris

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