Shrimp in Ginger Coconut Cream |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe was originally from The Simpler the Better: Sensational Home Cooking in three Easy Steps but I found it in our local newspaper. You can use precooked shrimp and add it after the sauce has thickened. Serve over cooked rice. Ingredients:
1 1/2 lbs shrimp, peeled and deveined (thawed, if frozen) |
1 medium red bell pepper, cut in thin strips |
1 tablespoon vegetable oil |
1 tablespoon finely chopped fresh ginger |
1 (13 ounce) can coconut milk |
salt, to taste |
cayenne pepper, to taste |
chopped cilantro (optional) |
lime wedge (optional) |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Add red pepper and ginger and cook 30 seconds.
3. Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
4. Remove shrimp and red pepper with a slotted spoon and reserve.
5. Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
6. Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
7. If desired, garnish with cilantro and lime wedges.
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