Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Coconut Marinated Shrimp

Starters from Issue 3 – Spring / Summer 2013 – Rough Cut

“I have a funny feeling in my stomach,” said Richard. “Me too,” Emmeline replied. So uttered The Blue Lagoon’s cousins before they finally, after years marooned on a deserted island, succumb to the twinges of desire bequeathed unwittingly by puberty. The story—from the impressive beach house they made, to the baby they can’t figure out how they made—may be absurd, and the nudity, gratuitous, but the idyllic setting is downright dreamy. Our coconut marinated shrimp takes its cues from the lush tropical isle; its spice from the inappropriate relationship.

serves 4

  • 3 cloves garlic, finely chopped
  • thumb-size piece of ginger, peeled and finely chopped
  • 1 habanero chili, thinly sliced (with seeds)
  • 1 stalk lemongrass, white part only, finely chopped
  • small handful cilantro, chopped
  • ½ tsp turmeric
  • ¾ tsp kosher salt
  • ¾ cup coconut milk
  • 1 lb large shell-on shrimp (1½ lb if head on)

  • 1

    Combine everything and chill, covered, at least two hours.

  • 2

    Heat a grill or grill pan over medium-high heat. Remove shrimp from marinade and grill until just cooked through and slightly charred, about 2 minutes per side.