Saturday, July 9, 2011

Tropical Grilled Shrimp with Curried Yogurt Sauce

    Tropical Grilled Shrimp

    • 1 jar Robert Rothschild Farm Pineapple Coconut Mango
    • Tequila Sauce

    • 1/3 cup Rex Goliath Chardonnay

    • 2 tablespoons O Meyer Lemon Olive Oil

    • 2 cloves of garlic, chopped

    • 1/3 cup fresh cilantro, chopped

    • 1 pound Wild American Shrimp, peeled and deveined, tails left on

    Curried Yogurt Sauce

    • 1 cup Fage Plain 0% Greek Strained Yogurt

    • 2 tablespoons Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce

    • 1 teaspoon fresh lime juice, plus the zest of 1 lime

    • 1 tablespoon yellow curry powder, to taste

    • 2 tablespoons red onion, minced
Measure and set aside approximately 2 tbsp of Pineapple Coconut Mango Tequila Sauce to be used in Curried Yogurt Sauce. In a plastic zip closure bag, combine remaining sauce, wine, olive oil, garlic and cilantro and squeeze the bag to combine well. Add shrimp and marinate for 5 minutes. Preheat grill to medium high heat. Remove shrimp and discard marinade. Grill shrimp on skewers for 3-5 minutes, until shrimp turn pink and firm. Serve with curried yogurt sauce for dipping.

Curried Yogurt Sauce
Combine all ingredients in a nonreactive bowl and chill. This sauce can be made 1 day in advance. Serve as a dipping sauce with Tropical Grilled Shrimp.

This recipe was taken from The Fresh Market

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