We recently went out to eat at China Garden in Grand Forks. They serve a dish there called shrimp and cabbage in garlic sauce. It’s quite tasty — and spicy, and I usually order it, although it’s somewhat different than the one by the same name that was served at the old restaurant in East Grand Forks before the Flood of 1997. I would love to get that recipe.
The combination of shrimp and cabbage is one that appeals to me. I like both of them a lot, no matter how they’re cooked. When I’ve had them together at home, it’s usually been in a stir-fry.
I recently came across a recipe that combines shrimp and cabbage, but it’s not a stir-fry. It’s for shrimp on the grill that’s served with a cabbage slaw. And by the looks of its name, it could have a little kick to it.
The recipe looks like a perfect way to celebrate the last days of summer and to make use of some fresh vegetables from my garden, including some sweet Spanish onions, tomatoes, carrots and cabbage.
Grilled Shrimp with Thai Curry Barbecue Sauce and Cabbage Slaw
20 large shrimp, peeled and divined
2 sweet Spanish onions
1 teaspoon Thai curry paste
1 stalk lemon grass
4 ounces rice wine vinegar
12 ounces orange juice
2 ounce soy sauce
2 ounce sugar
1 head cabbage
1 sweet Walla Walla onion
½ teaspoon chili garlic paste
1 teaspoon salted shrimp paste
8 snow peas
Skewer shrimp and barbecue over grill.
For the sauce: In a large suspect, saute onions in olive oil for 15 minutes over medium high heat. Chop the tomatoes and add to onions. Cook for 5 minutes, then add the Thai curry paste and lemon grass and cook for 2 minutes. Add the liquids and the sugar. Let simmer until reduced by half. The onions should be very soft and the liquid should be slightly thickened.
For the slaw: cabbage, sprinkle with kosher salt and let stand for 5 minutes. Drain off liquid. Thinly slice the onions, mix with chili garlic paste and salted shrimp. Julianne the snow peas and carrot and add to the mixture.