Recipe courtesy of Food Network
Episode: Food As Fashion
Total:
1 hr 19 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 19 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 pounds jumbo shrimp, peeled and deveined, tails left on
  • 1 tablespoon minced garlic
  • 1 tablespoon finely minced fresh red cayenne chiles, seeded
  • 1/2 cup extra-virgin olive oil
  • Green Curry Sauce, recipe follows
  • Tomato Chutney Sauce, recipe follows
Green Curry Sauce:
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoons black peppercorns
  • 1 tablespoon chopped shallots
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons chopped ginger
  • 1 lime, zested and juiced
  • 1/2 lemon, zested
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped basil leaves
  • 2 serrano chiles, stemmed, seeded and chopped
  • Salt and freshly ground black pepper
  • 1 cup plain yogurt, drained
Tomato Chutney Sauce
  • 1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 1 serrano chile, seeded, roughly chopped
  • 1 garlic clove
  • 2 teaspoons minced ginger
  • 1 lime, zested and juiced
  • 1 tablespoon peanut oil
  • 1 tablespoon vegetable oil
  • 1 to 2 tablespoons lemon juice

Directions

Watch how to make this recipe.

In a glass baking-dish toss the shrimp with the garlic, chiles and olive oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side.

Green Curry Sauce:

Toast seeds and peppercorns in dry skillet. Transfer to grinder and grind. Transfer to food processor and add shallots, garlic, ginger, lime zest and juice, and lemon zest, cilantro, basil and chiles and process to a smooth paste. Season with salt and pepper. At this point mixture can be stored in airtight container up to 1 week. In a bowl combine curry mixture and yogurt, lime juice. Stir.

Tomato Chutney Sauce

In a saucepan, combine tomatoes, sugar, salt, garam masala, serrano, garlic, ginger, and lime zest. Bring to a boil. Lower the heat and simmer for 5 minutes. Transfer to food processor and puree, adding oils. Puree until smooth. Season, to taste, and finish off with some lemon juice.

IDEAS YOU'LL LOVE

Spicy Szechuan Shrimp Linguine

Recipe courtesy of Nadia G

Thai Spicy Shrimp

Spicy Shrimp Broth

Recipe courtesy of Marcela Valladolid

Spicy Shrimp Tempura

Recipe courtesy of Beau MacMillan

Spicy Shrimp Spring Rolls

Recipe courtesy of Emeril Lagasse

Hot and Spicy Curried Shrimp

Recipe courtesy of Emeril Lagasse

Shrimp Tempura with Spicy Sauce

Recipe courtesy of Haylie Duff

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c