Spicy Coconut Tiger Shrimp |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 24 |
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I was trying to create a creamy, spicy flavour in my mind and I came up with this recipe. However, if you don't like it hot, just eliminate the pepper flakes. You can also add a tablespoon of fresh chopped cilantro at the end of the cooking process for added flavour. Ingredients:
20 tiger shrimp, shelled and deveined |
1 onion, chopped very finely |
3 garlic cloves, sliced finely |
1 tomato, peeled and cubed |
3/4 cup partially skim milk |
2 tablespoons coconut milk (available in cans in most asian food stores) |
red pepper flakes, to taste |
salt |
1 little oil (for frying) |
Directions:
1. Saute onion in oil until transparent and slightly golden.
2. Add garlic and tomato and stir until the tomato and onion make a sauce (med-low heat).
3. Add remaining ingredients and stir until shrimps turn pink and curl.
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