You will want to try this crowd-pleaser, aromatic and very flavorful dish. This is a great weekend main dish or a first course. What makes this dish amazing is the use of curry powder and turmeric to brighten the taste of the tomatoes and coconut milk. Not only is it rich in flavor but the texture is so light. The sauce is delicately delish and it saturates the seafood inside and out; making it scrumptiously succulent – you can drink it, serve it with pasta or use bread to savor the taste of the sauce. Leftovers also keep well – you can store in the fridge for up to three days. When I first tested this recipe my mother-in-law used the sauce and leftover seafood to make a seafood bisque; it was outstanding and a great way to have the leftovers. What’s more? You can make this meal a day ahead of guests coming over – place in the refrigerator overnight (bring to room temperature before placing on the grill).
I encourage you to try this awesome recipe – it is well worth the time to prepare and you will not be disappointed with the flavors. Your feedback, comment, and questions are welcome. Stay in touch by signing up for email subscriptions. Thanks for visiting.
Grilled Seafood in Coconut Curry Sauce
FOR THE COCONUT CURRY SAUCE:
- 3 tablespoons extra virgin olive oil
- 1 large onions diced
- 2 tablespoons chopped fresh garlic
- 2 tablespoons peeled and chopped ginger
- 1 cup scallions chopped
- 1 cup fresh basil leaves chopped
- 4 cups fresh chopped tomatoes (Campari)
- 3 cans lite coconut milk 14 to 16 ounce cans
SPICES FOR THE SAUCE:
- 1 tablespoons ground tumaric
- 2 teaspoon mild curry powder
- 2 teaspoon paprika
- 1 teaspoon ground cumin
- 4 teaspoons sea salt
- 1 teaspoon fresh ground black pepper
FOR THE SEAFOOD:
- 4 to 5 king crab legs
- 4 to 5 lobster tails about 4 to 6 ounces each
- 18 large prawns cleaned and deveined
- 2 whole cleaned red snapper about 2 to 3 bounds total
- 2 pounds andouille sausage thin sliced
- 1 pound fingerlings potatoes
- 4 ears fresh corn on the cob Cut each corn into three pieces
- 1 teaspoon sea salt
MAKE THE SAUCE:
In a large pot, heat the three tablespoons oil over medium flame. Add the onions and sauté for three to five minutes until translucent.
Add the garlic, ginger, scallions and basil. Stir to combine and cook for one to two minutes.
Add all the spices; turmeric, curry powder, paprika, cumin, salt, and black pepper. Stir and cook for two to three minutes. Stirring two to three times until the spices are well combined, fragrant and start to deepen in color.
Add the tomatoes. Stir and cook for eight to ten minutes until the tomatoes start to break down. Add the coconut milk and stir. Bring to a boil. Cover the pot and reduce heat to low. Continue cooking for twenty minutes.
Note: The sauce can be made a day ahead or early in the day and refrigerate until ready to use. You must heat the sauce before using.
PREPARE THE SEAFOOD AND VEGETABLES:
While the sauce is cooking, being to prepare the seafood and vegetables.
Preheat the grill to medium or medium low. You want the grill temperature to be about 450 degrees to 500 degrees.
Use a full-size aluminum tin pan. Place all the seafood and vegetables into the pan after they are cleaned and prepared as per the next two steps.
Note: Use paper towels to dry the seafood and vegetables before placing in the pan.
Wash and cut the king crab legs into two to three smaller pieces, using kitchen scissors. Use the scissors to also split each piece to make it easier for guests to open when eating.
Wash and cut the lobster tails in two, horizontally. Wash and clean the prawns. Wash and slice the sausages into thin pieces. Scrub the potatoes skins with a vegetable brush and cut in two lengthwise - if any potatoes are two long cut into four pieces. Clean and cut each ear of corn into three pieces each.
Place all the seafood and vegetables into the pan, layering with the crab first, then sausage and potatoes, lobster tails, prawns, fish, and corn. Sprinkle one teaspoon salt on the fish and the shrimp.
When the sauce is ready, use a ladle to pour the sauce all over the seafood and vegetables. Cover the pan tightly with aluminum foil.
Place the pan on the preheated grill. Cover the grill. Cook for twenty five minutes. Carefully remove the pan. Serve in your favorite bowl or a deep plate, spooning some of the sauce into the plate. Enjoy.
Note: The pan will be heavy. You can place it on a large sheet pan to make it easier to transport to the grill.
I take the time to slit the king crabs and cut the lobster tails into two - it makes it easier for guests to eat without having to fuss with seafood tools. I've also substituted Dungeness crabs instead of the red snapper. You can also use red snapper fillet so you don't have to worry about the bones that are in the whole red snapper. Halibut also go well in this recipe.
You can also use a milder sausage or chicken breast tenders.
This recipe can be cooked in a 450-degree oven for 25 minutes.
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