Hawaiian Style Curry
|Curried coconut cream sauce||1⁄2 Cup (8 tbs)|
|Chicken drumsticks||96 Ounce (16 Six Ounce Each Pieces)|
|Large shrimp||1 1⁄4 Pound, deveined and shelled (40 Pieces)|
|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|
|Pickled pink onions||2|
Pour 1 cup of the Curried Coconut Cream Sauce into a large heavy plastic bag set in a large pan.
Rinse chicken and pat dry, then add to sauce in bag; mix to coat.
Seal bag securely.
In another heavy plastic bag, combine shrimp and 1/2 cup of the sauce; mix to coat, then seal bag and set beside chicken.
Refrigerate for at least 4 hours or until next day, turning bags over occasionally.
Also cover and refrigerate remaining sauce.
If using bamboo skewers, soak about 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.
Repeat with remaining chicken, using 3 or 4 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 (you should be able to hold your hand at grill level for 4 to 5 seconds).
Cook, turning frequently, until chicken is no longer pink at bone (cut to test), 35 to 40 minutes.
Set shrimp skewers on grill next to chicken.
Cook, turning occasionally, until shrimp turn pink, 3 to 6 minutes.
Meanwhile, place remaining Curried Coconut Cream Sauce in a 3- to 4-quart pan and stir frequently over medium heat until hot, about 15 minutes.
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 of fruit and rice.