Hawaiian Style Curry
|Curried coconut cream sauce||1 Cup (16 tbs)|
|Raw shrimp||1 1⁄4 Pound, shelled and deveined (40 Medium Sized Shrimps)|
|Green onions||15 , cut into 2-inch lengths (Including Tops)|
|Hot cooked rice||10 Cup (160 tbs)|
|Ripe pineapple||1 Large, peeled and cut crosswise into 8 slices|
|Dried hot red chilies||1 Small (Whole Or Crushed)|
Prepare curried coconut cream sauce.
Pour 1 cup of the sauce into a large heavy-duty plastic bag.
Rinse chicken and pat dry, then add to sauce in bag; mix to coat.
Seal bag securely.
In another heavy-duty plastic bag, combine shrimp and 1/2 cup of the sauce; mix to coat, then seal bag.
Place bags in a large shallow baking pan; refrigerate for at least 4 hours or until next day, turning bags over occasionally.
Also cover and refrigerate remaining sauce.
Meanwhile, prepare pickled onions.
If using bamboo skewers, soak 24 skewers in hot water to cover for 30 minutes.
On a pair of parallel bamboo or metal skewers, thread 3 or 4 drumsticks alternately with onion pieces (see photo at left).
Repeat with remaining chicken, using more pairs of skewers.
Thread 5 shrimp on a pair of parallel skewers, alternating with onion pieces; repeat with remaining shrimp, using 7 more pairs of skewers.
Place chicken skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning frequently, for 20 minutes.
Set shrimp skewers on grill next to chicken.
Cook, turning shrimp and chicken occasionally, until chicken is no longer pink near bone (cut to test about 10 more minutes) and shrimp turn pink (3 to 5 minutes).
Meanwhile, place remaining curried coconut cream sauce in a 3- to 4-quart pan and heat over medium heat, stirring frequently, until hot
Pour sauce into a 1 1/2-quart serving bowl.
Spoon rice over half of a large platter; arrange pineapple slices over other half.
Present grilled chicken and shrimp skewers on top.