Thai Shrimp Scampi

1 tablespoon vegetable oil

3 garlic cloves, minced

2 teaspoons red curry paste

1 (14-ounce) can coconut milk

1 cup low-sodium chicken broth

2 tablespoons chili-garlic sauce

1 lb. large shrimp, peeled and deveined

1/4 cup finely chopped fresh cilantro leaves

2 tablespoons grated lime zest

3 tablespoons juice from 3 limes

Directions:

1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.

2. Toss sauce with cooked pasta and reserved pasta cooking water, if necessary (see “Cooking Pasta 101”). Serve.


Notes:

Red curry paste and chili-garlic sauce are available in the international section of most supermarkets.

While you can use light coconut milk, we prefer the creamy richness of full-fat coconut milk in this recipe.

Thin strand pastas, such as vermicelli and capellini, match well with this sauce.

Always use 4 quarts of water and 1 tablespoon of salt for every pound of pasta.

To prevent overcooking, don’t rely on the cooking instructions on the pasta box; you may need to shave several minutes off the recommended cooking time for perfectly al dente pasta.

Use a liquid measuring cup to retrieve ½ cup of pasta water from the pot just before draining. If your sauced pasta is too dry, this water can be added to achieve the desired consistency.

Spicy Grilled Shrimp

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Recipe By: bridgette server
Serving Size: 3

Ingredients:

1/2 cup kosher salt
1 gallon water
1 lb. shrimp, peeled with tails on
2 teaspoons garlic powder
1/2 teaspoons paprika
1 teaspoon crushed red pepper, or more for hotter spice
freshly ground black pepper
1/2 whole lemon, juice of
1 tablespoon olive oil

Directions:
Combine kosher salt and very cold water and add shrimp. Brine shrimp
for 15min, this is the most important step. Remove shrimp and pat dry.

Mix shrimp with the remaining ingredients. Do not add extra salt,
they were salted in the brine.

Preheat the bbq or pan to very hot. Cook for 2 minutes per side
depending on size of shrimp. Drizzle with butter and serve.