Let's Get Together Thai Shrimp |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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DH and I made it last night and loved it. My curry powder tends to be on the hotter side, which gave it a nice kick. We served over jasmine rice. Ingredients:
3/4 lb uncooked medium shrimp, peeled and deveined |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons lime juice, divided |
1 shallot, chopped |
1 teaspoon minced fresh gingerroot |
1 garlic clove, minced |
1 tablespoon olive oil |
10 cherry tomatoes, halved |
1/2 cup sliced fresh mushrooms |
1/2 cup reduced-sodium chicken broth |
1/2 cup light coconut milk |
1 teaspoon curry powder |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons chopped salted cashews |
2 tablespoons minced fresh cilantro |
Directions:
1. Sprinkle shrimp with salt, pepper, and 1 Tb lime juice.
2. In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute. Add shrimp; cook and stir for 2-3 mins or until shrimp turns pink. Remove with a slotted spoon and set aside.
3. Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes, and remaining lime juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 mins or until mushrooms are tender and sauce is slightly reduced, stirring occasionally. Add shrimp; heat through. Garnish with cashews and cilantro.
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