We had a lovely dinner of Shrimp with Basil, Garlic and Red Curry Compound Butter despite finding out too late we were out of gas for the grill. The compound butter was a breeze and came together in a less than five minutes. Another few minutes for the shrimp to saute in the compound butter and we were home free. The compound butter is lovely and would be great on all kinds of seafood. I might add a bit more basil — I used Thai — and cilantro next time but it was very flavorful as is. I'm positive it would have been even more delicious if I had been able to grill it in the foil packets as it would have been even more saucy from the steaming action but the gods weren't on my side. I'd definitely make this again and I recommend you do the same — minus the mishaps, of course!
Ingredients
- 2 garlic cloves
- 3-5 fresh basil leaves
- 3 sprigs cilantro
- 4 tablespoons butter, softened
- 2 teaspoons red curry paste
- salt, to taste
- freshly ground pepper, to taste
- 24 large shrimp, peeled and deveined (tail left on if desired)
- large shrimp, peeled and deveined (tail left on if desired)
- sriracha sauce for serving, optional
- fresh basil leaves, chiffonade for garnish
Instruction
- In a mini food processor, mince garlic, basil and cilantro. Add butter, red curry paste, salt and pepper and process till combined.
- On two pieces of heavy duty foil, divide shrimp and lay in a row. Dot with desired amount of compound butter (you can control the fat here). Seal tightly and place on a hot grill. Allow it to cook for about 10 minutes; you will notice the packets puff up when it is done.
- Serve the shrimp straight out of the packets if you wish! Or plate it with chiffonades of basil and Sriracha sauce. Don’t forget the bread!
