I've come to realize that Los Angelinos love their Thai Food and as the old saying goes "when in Rome..."
Asian cuisine is one of my favorites and I decided to go Thai with this recipe. As fancy as it looks, this is a quick + sassy recipe that you'll want to keep in your little black book.
- 1/2 pound 24 ct. Shrimp (count number refers to the number of shrimp per lb)
- 3 tsp Red Curry Paste
- 1/2 can Coconut Milk
- 2 tsp Fish Sauce
- 1 tbs minced Lemon Grass
- 2 tsp Brown Sugar
- Olive Oil spray for grill pan
- 1 Asparagus Bundle
- 1 Orange Wedge
- 1 Lemon Wedge
- 3 cloves of Garlic (smashed)
- 1 tsp of honey
- 2 tsp Olive Oil
- Kosher Salt and Pepper to taste
- Sesame Seeds for garnish
1. Preheat oven to 375 degrees.
2. Mix together Curry Paste, Coconut Milk, Fish Sauce, Lemon Grass, Juice Of Orange Wedge and Brown Sugar in a bowl.
3. If necessary, peel and de-vein shrimp. To de-vein, cut a slit along the back of the shrimp and brush away the vein with your knife. I like to leave the tails on.
4. Toss shrimp in the curry marinade and let marinate in the fridge for 15-30 minutes. While shrimp marinates, soak wooden skewers in water so that they won’t burn in the pan.
5. Prepare asparagus by cutting off the woody ends.
6. On a baking sheet, toss the asparagus with the juice of lemon, garlic, honey, olive oil, salt, and pepper. Roast in oven for 10-15 minutes.
7. Meanwhile, when shrimp are done marinating, skewer them, three shrimp per skewer.
8. Spray grill pan with olive oil spray and heat pan over medium high heat.
9. Grill shrimp for three minutes on each side.
10. Sprinkle with sesame seeds to garnish and plate it sexy!
And aiola!!! You've got yourself some Thai Baby!