Prawns and Coconut-Curry Sauce

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
6

Prawns are marinated in a delectable coconut-curry sauce. After grilling, they are arranged on purple rice tamales. The dazzling presentation is finished off with a topping of the full-bodied sauce.

Ingredients

Coconut Curry Sauce:
1 tbsp. olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 garlic cloves, minced
1⁄2 cup peanuts, roasted
2 oz. shrimp shells
2 tbsp. curry powder
1⁄8 tsp. yellow curry paste
3⁄4 cup Sherry
1 1⁄2 cups chicken stock
21 oz. coconut milk
3 tbsp. fresh lime juice

3 lb. jumbo prawns, shelled and deveined
1 cup lemongrass marinade
1⁄4 cup olive oil
6 purple rice tamales

Steps

1. In a saucepan, heat oil and add onion, celery, carrot, garlic, and peanuts. Cook about 5 min.; add shrimp shells, and continue to cook 3 min.

2. Add the curry powder and paste and combine.

3. Deglaze with Sherry and reduce. Add chicken stock and reduce to a glaze. Add coconut milk and simmer for 5 min.

4. Remove from heat; strain and add lime juice.

5. Combine prawns and marinade and refrigerate for 30 min.

6. Brush the prawns with oil and grill until done.

7. Place 5 prawns on each tamale and pour 2 oz. of Coconut-Curry sauce on each serving.

Source: Recipe from Chef Mark Schmidt

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Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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