Curried Grilled Jumbo Shrimp

Ingredients

• 1 ½ pounds jumbo shrimp
• 4 cloves garlic
• 2 small red chilies, chopped
• 2 teaspoons sugar
• ¾ teaspoon salt
• ½ cup finely chopped coriander leaves
• 1 teaspoon curry paste or powder
• 1 tablespoon vegetable oil
• 4 cups cooked white rice, warm

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    435 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 39 grams protein; 273 milligrams cholesterol; 642 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Use scissors to cut down the back of the shrimp, through the shell, to remove the vein. Gently loosen the shell around the shrimp, but keep it in place. Set aside. In a mortar, pound the garlic and chilies to a coarse paste (or use a mini food processor or chop to a paste with a knife). Add the sugar and salt and pound or chop to a finer paste. Stir in the coriander, curry and oil.
2. Gently pull open the shell of each shrimp and, dividing the coriander paste evenly, push some of it down the back of the shrimp where the vein was and under the shell a bit. Close up the shell around the shrimp. Marinate at room temperature at least 2 hours or, covered, in the refrigerator up to 4 hours.
3. Preheat a grill or broiler. Grill or broil the shrimp until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and cook on the other side for 1 to 3 minutes. Serve immediately with the rice.