2 pounds large shrimp, shelled, deveined and butterflied
2/3 cup sweet chili sauce
1 lemon (juice and zest)
2 tablespoons chili sauce
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons brown sugar
1 red pepper, sliced thinly
1 onion, sliced thinly
1 cup coconut milk (regular or light)
1/2 cup cream
Cornstarch and water slurry
1/2 cup chopped cilantro
Mix sweet chili sauce, lemon juice and zest, fish sauce, chili sauce, garlic
and brown sugar.
Toss the sauce with shimp and let marinate for 1 hour.
Heat 2 tablespoons of canola oil in a large pan.
Sauté the red peppers and onions until soft (about 5 minutes).
Add the shrimp and marinade and continue to cook at
high heat for 2-3 minutes until shrimp are cooked through (do not overcook, as shrimp
will be tough).
Add coconut milk and cream. Taste. If the flavor is too spicy, add a little more
cream. If necessary to create a thicker sauce, mix a little cornstarch with water
in a cup and add it to the dish.
Mix in Cilantro and use some for garnish.
NYou can make the marinade, prepare the shrimp and slice the vegetables
early in the day. Marinate the shrimp 1 1/2 hours before the party and then finish
cooking shortly before the dinner starts. Keep warm in a chafing dish.