Shrimp Curry Squid Ink Pasta A La China Grill

• SHIRMP - as many as you want (the bigger the better - probably about 3 giant per person), 6 smaller ones p/p
• PEANUT OIL enough to brush on shrimp
• SMOKEY Paprika - or other smokey seasoning to sprinkle on shrimp
• SHITAKE MUSHROOMS - handful of caps
• CHERRY TOMATOES - 6 - 8 cut in half
• SQUID INK PASTA- half a package
• RED CURRY PASTE - tablespoon +/-
• COCONUT MILK - one can +/-
• FISH SAUCE 1 tablespoon
• BROWN SUGAR 1 tablespoon
• BONITO FISH FLAKES- 1 mini package or handful
• CILANTRO - 1 sprig for garnish if desired

1. Boil large pot of water for pasta
2. MEANWHILE
3. SHIRMP - Thread shrimp on to skewers
4. Brush Shrimp w/peanut oil
5. Sprinkle with smokey paprika or other smokey flavoring
6. Broil til pink
7. Turn skewers, sprinkle with more flavor if necessary and broil til lightly singed (you can also grill on an open flame)
8. CURRY - Put curry paste into a small wok or sauce pan and heat on medium high
9. Add coconut milk, simmer and whisk to incorporate curry - should turn milk pink
10. (NOTE - you can add more or less curry paste and coconut milk to taste)
11. As it bubbles, add the fish sauce and brown sugar, continue incorporating, simmer down to reduce - it should be thick rather than soupy
12. Slice shitake mushrooms into 1/4" slivers and add them along with the tomatoe halves into the curry - simmer another few minutes
13. Once the pasta water boils, add the squid ink pasta. Follow directions on package but most need only about 3 minutes to boil. Al dente is better than mushy
14. ASSEMBLE
15. Drain pasta in collander, stop cooking with cold water, drain again.
16. Pile pasta in a high mound in the middle of a serving plate with a lip or shallow bowl.
17. Arrange shrimp in a circle on top of /around the base of the pasta pile
18. Pour the curry over the pasta and puddle around shrimp.
19. Sprinkle bonito fish flakes on top of the pasta/shrimp plate and add the cilantro sprig if desired.
20. ENjoy - eat with chopsticks if you have 'em

shirmp , peanut oil, smokey, mushrooms handful, tomatoes, red curry, coconut milk, fish, brown sugar, bonito fish, cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-curry-squid-ink-pasta-a-la-china-grill-50122707 (may not work)