The reference to shredding chicken with a Kitchen Aid was rather subtle. After adding the shredded chicken back to the IP, along with cheddar cheese-a few quick stirs and it combines beautifully. After removing the cooked chicken from the IP, the water cream cheese mixture is very watery and separated. Perhaps vinaigrette coleslaw, french’s fried onions or jalapeños for toppings? Other comments were spot on. Relieved too see your comment as I was wondering if there was something wrong with my taste buds as so many others were thrilled. Drizzle evenly over the shrimp and squash skewers and serve while warm.I completely agree, seemed rather bland. In a cup or small bowl, use a fork to whisk together the remaining 1 tablespoon coconut milk and 1 teaspoon green curry paste.

Grill, covered, until shrimp are opaque and cooked through, 2-4 minutes per side Place on a platter. Thread shrimp, interspersed with squash ribbons, onto skewers.

Heat the grill over medium flame and lightly oil grate.

Drag each squash ribbon through the remaining marinade in the first medium bowl, coating each side. Avoid making ribbons from the seedy center of the squash (as those fall apart easily), working the outer edges until you get about 1 cup (127 g) of ribbons from each squash. We have found using a sharp peeler works well, but a very thin setting on a mandolin slicer could also work.

While the shrimp are marinating, cut the zucchini and yellow squash lengthwise into ribbons.

Mix until evenly coated and marinate for at least 15 minutes. Place into another medium bowl and mix with two rounded tablespoons of the marinade from step 1.

Rinse thawed shrimp and pat dry with a paper towel.

In a medium bowl whisk 6 tablespoons canned coconut milk, grated lemongrass, lime juice, tamari, and 1 teaspoon green curry paste together until fully mixed.

If using bamboo skewers, soak them in water for at least 15 minutes, or as directed on the package, before using. Equipment note: You will need at least 8 skewers for this recipe.

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