Exotic and delicious.
- 1Prepare sauce: In a sauce pot, melt 2 tablespoons butter, add 2 chopped shallots, 4 lightly crushed wild lime leaves, 2 tablespoons chopped ginger, and 1 tablespoon curry powder. Cook, stirring, for 2 to 3 minutes or until fragrant. Stir in 2 tablespoons Thai red curry paste, 3 tablespoons frozen orange juice concentrate, 1 tablespoon grated orange zest, and 3/4 cup unsweetened coconut cream. Simmer about 5 minutes, or until thickened. Strain and keep warm.
- 2Prepare shrimp: In a large skillet, heat 2 tablespoons vegetable oil and add 2 chayote squash (peeled, seeded, and cut into matchsticks). Cook 3 minutes or until crisp-tender. Add 1 1/2 pounds large shrimp (peeled, deveined, and with tail shell left on) and cook 3 minutes longer or until shrimp are opaque.
- 3Toss shrimp mixture with sauce, season to taste with salt, reheat briefly, and serve over steamed Jasmine rice garnished with wild lime leaves. Serves 4 to 6.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.