Shrimp Panang Recipes

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SHRIMP PANANG

Hollywood stars are notorious for keeping strict diets, so you'd think that cooking for celebrities would be a giant headache. But that's how chef Gary Arabia has built his whole career: He's been catering in Los Angeles for more than 30 years-awards shows, movie sets, you name it. The main request by Modern Family's Sofia Vergara and fiance Joe Manganiello for a recent party was just to keep the food "lean, mean and fresh," Gary says. This shrimp dish turned out to be Manganiello's favorite of the night; the chef used curry paste to amp up the flavor without adding extra fat. We asked him to share the recipe so you can make it for your own big night.

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12



Shrimp Panang image

Steps:

  • Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside.
  • Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.
  • Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.

1 tablespoon Thai seasoning
3 tablespoons vegetable oil
4 cloves garlic, minced
1/2 red onion, minced
2 teaspoons Thai panang curry paste
24 large shrimp (about 1 1/4 pounds), peeled and deveined, tails intact
1/3 cup extra-virgin olive oil
1 cup coconut milk
2 tablespoons fish sauce
1 teaspoon chili powder or paprika
1/4 cup heavy cream
Thinly sliced snow peas or other vegetables, for garnish

KAFFIR LIME BATTER-FRIED SHRIMP AND EGGPLANT WITH PANANG CURRY

Make and share this Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry recipe from Food.com.

Provided by MarraMamba

Categories     Spicy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22



Kaffir Lime Batter-Fried Shrimp and Eggplant With Panang Curry image

Steps:

  • For the Curry: makes 12 ounces-3 ounces per dish.
  • In a small saucepan add all ingredients and bring to a boil. Slow to a simmer for 1 minute. Take off fire and let steep for 5 minutes, strain through a chinois or fine mesh strainer. Reserve warm.
  • For the Batter:
  • makes 1 3/4 cups batter.
  • Place flour, corn starch, curry paste, fine chopped Kaffir lime leaves, salt and palm sugar in a food processor. Pulse until smooth and curry is incorporated. Transfer to a cold stainless steel bowl and add ginger ale one half at a time whisking vigorously to avoid lumps. Keep chilled.
  • For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving.
  • .
  • Butterfly shrimp and cut eggplant sticks, lightly dust in cornstarch, transfer to chilled batter. In a shallow fry pot, heat peanut oil to 350 degrees. Place shrimp and eggplant in oil and fry until crisp, approximately 2 minutes or until golden, transfer to paper towels to drain any excess oil.
  • For the Assembly:.
  • Heat sauce and mirror rectangular plate, shingle eggplant on top of sauce and top with shrimp. Garnish each plate with 2 pieces of cilantro sprigs and fine chiffonade of lime leaf.
  • *These types of ingredients can be found at Asian specialty food stores and many supermarkets.

Nutrition Facts : Calories 3398, Fat 343.3, SaturatedFat 70.7, Cholesterol 54.7, Sodium 655.2, Carbohydrate 79.2, Fiber 14.8, Sugar 24.4, Protein 16.2

3 tablespoons maesri panang curry paste, 4 ounce can
1 (13 1/2 ounce) can coconut milk, Aroy-d brand preferred
1 fresh lemongrass, stalk rough chopped
2 tablespoons palm sugar, grated
2 fresh garlic cloves, smashed
6 whole dried cardamom pods, smashed
1 tablespoon fresh lime juice
2 teaspoons fish sauce
3 fresh kaffir lime leaves
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon maseri curry paste
2 teaspoons fine chopped fresh kaffir lime leaves
1/2 teaspoon fine salt
1 teaspoon palm sugar, grated
5 1/2 ounces ice cold ginger ale
24 very large butterflied fresh shrimp, peeled and deveined tail on
3 Chinese eggplants, cut into 1 1/2 inch by 1/4 inch sticks
1/2 cup cornstarch, for dusting of shrimp and eggplant
6 cups peanut oil (for frying)
fresh cilantro stem (to garnish)
3 fresh kaffir lime leaves, chiffonade paper thin for garnish

SHRIMP PANANG

Number Of Ingredients 14



Shrimp Panang image

Steps:

  • Combine shrimp, ¼ cup olive oil, and Thai seasoning in a large bowl and mix until shrimp are well coated. Cover bowl with plastic wrap and refrigerate at least 1 hour. Prepare charcoal grill if using. Grill or cook the shrimp in a large skillet over high heat just until opaque, 2 1/2 to 3 minutes on each side over charcoal or 2 minutes on each side in skillet. Arrange on 1 side of 4 plates. Heat 2 tablespoons olive oil in a medium skillet over high heat. Add onions and garlic and sauté until lightly browned, about 1 ½ minutes. Add coconut milk, curry paste, fish sauce, and paprika, reduce e heat to medium, and cook, stirring constantly, for 2 minutes. Add cream and bring to boil, then reduce heat to low and simmer until sauce is reduced by half, about 3 to 4 minutes. Meanwhile, bring water to boil in a large saucepan. Drop in snow peas and boil 1 minute. Drain and pat dry. Spread sauce over center of each serving plate. Arrange snow peas on opposite side of plate from shrimp. Garnish with bell pepper and serve.

Nutrition Facts : Nutritional Facts Serves

20 large shrimp (13 to 15 per pound) shelled and deveined, tail left intact
1/4 cup olive oil
1 1/2 tablespoons Tommy Tang's Thai seasoning
2 tablespoons olive oil
2 tablespoons finely chopped red onions
4 teaspoons finely chopped garlic
1/2 cup Coconut Milk
1 tablespoon Panang curry paste
1 tablespoon Thai fish sauce
2 teaspoons paprika
1/2 cup whipped cream
2 cups water
16 snow peas
12 thin slices red bell peppers (garnish)

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