July 3 – Severe thunderstorms in the Annapolis area.
That changes our plans of making Margherita Bruschetta in Round Bay while we would typically be watching the Sherwood Forest fireworks on the hook with 40 or so other boats. It’s Annapolis’ pre-game to the 4th of July celebration. No problem, I’ll just wait for my co-pirate’s Bacon & Blue Stuffed Burgers that’s on the docket for grilling on the 4th. These are the best burgers ever, stuffed with all sorts of other concoctions as well such as jalapeños, shallots, goat cheese… Yum. Recipes posted next Friday.
So in the mean time, let me share with you last Friday’s decadence at the dock, a scrumptious lunch of Shrimp in Coconut Curry sauce.
Shrimp in Coconut Curry Sauce
2 tablespoons olive oil or vegetable oil
6 cloves garlic, minced
1 stem of lemongrass, minced
1 small onion, minced
1 tablespoon minced fresh ginger
3-5 Thai chili peppers
1 large or 2 small tomatoes, chopped
1 lb fresh jumbo shrimp
2/3 cup coconut milk
1 tablespoon curry powder
2 teaspoons cumin
1 tablespoon sugar
2 teaspoons salt
chopped scallions and cilantro to garnish
Mince garlic, onion, ginger, lemongrass and chilis. Chop tomatoes and set aside.
Peel (and de-vein as needed) one pound of shrimp.
Light your burner and heat up two tablespoons of oil. Saute the first five spices for three minutes. Add the shrimp, lower heat and saute for another three minutes.
Add chopped tomatoes, coconut milk and the dried spices. Let simmer for 10 minutes.
Toss with scallions and cilantro before serving. Serve straight up as an appetizer or on rice as a meal. Hot, cold or whatever your cockpit temperature is.