Recipe of the Month
Grilled Curried Jumbo Shrimp
1 1/2 pounds jumbo (or extra large) shrimp
4 cloves of garlic
2 small red chilies, chopped
2 teaspoons granulated sugar
3/4 teaspoon salt
1/2 cup finely chopped cilantro
1 teaspoon curry paste or powder
1 tablespoon vegetable oil bottle of Ferrante's Grand River Valley Signature Series Gewurztraminer
Clean and devein the shrimp, leaving the shell on. In a mini food processor, process the garlic and chiles to a coarse paste. Add the sugar and salt and blend to a finer paste.
Stir in the cilantro, curry, and oil. Gently pull open the shell of each shrimp. Divide the paste evenly and push some paste down the back of each shrimp where the vein was and under the shell a bit. Close the shell back up around the shrimp. Let marinate covered in the refrigerator up to 4 hours.
Preheat grill or broiler. Grill the shrimp over a medium-hot fire, until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and grill the other side.
Served on a bed of mixed greens for a refreshing summertime salad.
Pour a glass of Ferrante’s Grand River Valley Gewurztraminer and enjoy!