The March 2004 issue of Sunset had an article on Asian small plates, of which this was one. I've gone back to that issue so many times the pages are tattered. If you're looking for the other recipes (since myrecipes doesn't link them), they are: Drunken Chicken; Hot Sichuan-Style Green Beans; Soy-Braised Mushrooms; Thai-Style Cabbage Slaw; Sesame Noodle Salad; Hoisin Pork with Hot Mustard; Sweet-Hot Coconut Shrimp; Mandarin-Berry Almond Floats;
Sweet-Hot Coconut Shrimp
Notes: You can marinate the shrimp (step 1) and make the chili sauce up to 1 day ahead; cover separately and chill. Soak wooden skewers in water for half an hour before using. You can skewer the shrimp up to 6 hours ahead; cover and chill.
More From Sunset
- Calories: 83
- Calories from fat: 23%
- Protein: 9.8g
- Fat: 2.1g
- Saturated fat: 1.2g
- Carbohydrate: 6g
- Fiber: 0.3g
- Sodium: 108mg
- Cholesterol: 69mg
- 1 pound shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
- 1/2 cup coconut milk
- Sweet-hot chili sauce
- 2 cups thinly sliced English cucumber
- 1. In a bowl, mix shrimp, coconut milk, and 2 tablespoons sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day (see notes).
- 2. Thread shrimp onto 8 to 10 soaked wooden skewers (see notes). Place on a rack in a 10- by 15-inch broiler pan.
- 3. Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes.
- 4. 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.
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