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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a Martha Stewart recipe that I tore out of a magazine because it looked less complicated than most of her stuff. Its' easy and really good with jasmine or basmati rice. Ingredients:
2 tablespoons oil |
1 (13 1/2 ounce) can coconut milk |
1 small onion, diced |
1 tablespoon minced garlic |
2 tablespoons minced ginger |
1 lb shrimp |
1/2 jalapeno, seeded and thinly sliced in rings |
salt |
pepper |
fresh cilantro |
Directions:
1. Heat the oil in a large skillet over med heat.Add onion, garlic, and ginger and saute until translucent.
2. Add coconut milk and simmer until reduced by half - 3-4 minutes.
3. Add shrimp and chile pepper and simmer, stirring occasionally, until shrimp is fully cooked, about 4-5 minutes.
4. Season with salt and pepper and garnish with freshj cilantro leaves.
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