Shrimp in Spicy Coconut Milk |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo. Ingredients:
3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes |
1 inch fresh ginger, peeled |
6 cloves garlic |
5 macadamia nuts |
1 1/2 teaspoons ground cumin |
1/2 teaspoon turmeric |
1 1/2 lbs large shrimp (about 30) |
1 1/2 medium red onions, peeled,halved lengthwise and cut into julienne strips |
2 tablespoons corn oil |
1 cup well-stirred canned unsweetened coconut milk |
1 tablespoon packed light brown sugar |
1 teaspoon salt |
2 tablespoons fresh lime juice, to taste |
steamed rice (to accompany) |
Directions:
1. For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
2. Shell shrimp, leaving tail segment intact, and devein.
3. In a colander, rinse shrimp and drain well.
4. Heat a large skillet over moderately low heat until hot.
5. Cook paste in oil, stirring until fragrant, about 5 minutes.
6. Add onions and cook, stirring, until softened.
7. Stir in coconut milk, brown sugar and salt and bring to a boil.
8. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
9. Serve shrimp with rice.
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