Shrimp Panang
- 24 large shrimp (about 1 1/4 pounds), peeled and deveined, tails intact
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Thai seasoning
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1/2 red onion, minced
- 2 teaspoons Thai panang curry paste
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 teaspoon chili powder or paprika
- 1/4 cup heavy cream
- Thinly sliced snow peas or other vegetables, for garnish
- Hollywood stars are notorious for keeping strict diets, so you'd think that cooking for celebrities would be a giant headache.
- But that's how chef Gary Arabia has built his whole career: He's been catering in Los Angeles for more than 30 years-awards shows, movie sets, you name it.
- The main request by Modern Family's Sofia Vergara and fiance Joe Manganiello for a recent party was just to keep the food "lean, mean and fresh," Gary says.
- This shrimp dish turned out to be Manganiello's favorite of the night; the chef used curry paste to amp up the flavor without adding extra fat.
- We asked him to share the recipe so you can make it for your own big night.
- Preheat a grill to medium high.
- Toss the shrimp with the olive oil and Thai seasoning in a bowl.
- Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side.
- Set aside.
- Heat the vegetable oil in a medium skillet over medium-high heat.
- Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute.
- Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes.
- Add the heavy cream and bring to a simmer.
- Cook, stirring constantly, until thickened, about 3 minutes.
- Divide the sauce among 4 plates.
- Arrange the shrimp on top and garnish with snow peas.
- Photograph by Ralph Smith
shrimp, extravirgin olive oil, vegetable oil, garlic, red onion, curry paste, coconut milk, fish sauce, chili powder, heavy cream, snow peas
Taken from www.foodnetwork.com/recipes/shrimp-panang.html (may not work)