Here is an insanely fast dinner. In the time it takes for the grill to get hot, everything can be prepped and ready to go. Five minutes on a hot grill and, poof!, dinner! This recipe can be as spicy or as mild as you want. It totally depends on the amount of chili peppers and the kind of curry powder you use. I like mine spicy! This post is actually more like 3 recipes in one: Curry Shrimp, Grilled Bok Choy, and my spicy fish and pepper sauce.
Most people don’t think of grilling green vegetables. The grilled veggie repertoire usually ends at mushrooms and peppers, maybe a bit of pineapple. These are all delicious, don’t get me wrong, but there is much more out there! Grilling bok choy is fast, easy, and brings out a flavor that you never get to experience from stir frying or sauteing it. Smokey charred leaves and tender crispy stems make for a very interesting dish bound to impress even the pickiest veggie connoisseurs.
In this version, I used a spicy fish sauce mixture that I keep in my refrigerator at all times. It is a rough approximation of the fish sauce and chili pepper sauce you get a Thai restaurants. The chili peppers in my garden just won’t quit! They keep flowering and producing over and over. I don’t know what to do with all the peppers! I can’t give them away fast enough. I have ground dried red pepper for Italian food, peppers hanging from my ceiling to dry, frozen peppers, peppers used fresh, and, sadly, peppers dying on the plant because I just can’t figure out what to do with them.
This recipe is a great way to use up some of those peppers:
- 1 part chopped chili peppers
- 1 part rice wine vinegar
- 2 parts fish sauce
- a splash of lime juice
It keeps forever in the fridge and just gets tastier as it sits. If you want less spice, just grab some of the liquid. For full power spicy attack, use a spoon to grab the seeds from the bottom of the jar!
Summer is for grilling. It keeps the house cooler and encourages dinner parties outside with friends. Have fun, get outside, and eat great food! ~Molly
Curry Grilled Shrimp
- 20-30 medium shrimp, peeled
- 1 ½ tbsp curry powder
- 2 tbsp fish and chili sauce (or 1 ½ tbsp fish sauce and 2-3 chopped chili peppers)
- 1 tbsp grated ginger
- 3 cloves crushed garlic
- 1/2 tbsp lime juice
- Mix all the ingredients except the shrimp together; stir in shrimp
- Allow to marinate for 10-15 minutes
- Grill over high heat for 4-5 minutes (until the shrimp begin to turn pink and get a few char lines)
- Allow to rest for 5 minutes before serving
Grilled Bok Choy
- 4 small/medium heads bok choy
- 2 tbsp Cilantro Lime Butter
- ½ tbsp grated ginger
- 1 tbsp fish and chili pepper sauce
- ½ tbsp lime juice
- Mix all ingredients except bok choy together; toss with bok choy in a plastic bag
- Allow to marinate for 5-10 minutes
- Grill over high heat for 4-5 minutes (until the leaves begin to char and the stems are just cooked)
- Toss in marinade again; serve