Shrimp Kebabs with Curry-Coconut Glaze
Position oven rack 3 to 4 inches from the broiler; preheat broiler to high. Line a baking sheet with foil.Advertisement
Heat curry paste in a small saucepan over medium heat for 1 minute. Stir in coconut milk, honey and fish sauce and cook, stirring frequently, until reduced to about 1/2 cup, about 15 minutes.
Transfer 1/4 cup of the sauce to a large bowl (reserve remaining sauce for dipping). Stir in oil, lime juice, pepper and salt. Add shrimp, mushrooms and scallions; stir to combine. Thread shrimp, mushrooms and scallions onto eight 10- to 12-inch skewers and place on the prepared baking sheet.
Broil until the shrimp are cooked through, 2 to 3 minutes per side. Serve with the reserved sauce.
Equipment: Eight 10- to 12-inch skewers
Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply shake until smooth.
1/2 vegetable, 3 lean meat, 1 1/2 fat