I had some leftover coconut milk and fresh ginger from a recipe I had made and felt like having spicy shrimp. A quick internet search yielded this recipe from Food.com. I only wanted enough for me and only had enough coconut milk for 1/2 this recipe, but I had all the ingredients for the spice mix…and there are quite a few. So, I mixed all the spices (bold/italics below) in a bowl and then only used 1/2 of it. Now I have leftover spices for the next time!
Spicy Shrimp in Coconut Milk
1 c. chopped onion
1 TBS minced garlic
2 tsp minced fresh ginger
2 TBS coriander
1/4 tsp cumin
1/4 tsp cinnamon
1/8 tsp cayenne
1/8 tsp turmeric
1 cup drained canned tomato (I used petite diced)
2 1/2 cups unsweetened coconut milk (again, I used what I had, about a cup)
1/2 cup water
1 tsp salt
1 1/2 lbs large shrimp, peeled & cleaned (I buy the frozen ones and just have to take off the tail)
3/4 cup fresh cilantro
lime wedge (optional for serving)
Heat oil on med-high, add onion and cook til softened, around 3 minutes. Add garlic & ginger and cook another 2 minutes. Add 5 spices and cook 1 minute. Add tomatoes and cook 1 minute. Add coconut water, milk and salt…and bring to simmer. Simmer until thick..about 5-10 minutes. Add shrimp, simmer 5 minutes. Stir in cilantro. Serve with lime wedges (optional)
I had mine over brown rice….yummy!
Bon Appetit!…and have a FAB weekend!
I feel compelled to add another Asian recipe to this! Well, it’s not authentic, as it was made up by me – but let’s called it ‘Asian-ish’
It’s a salad and you need to fry and steam.
This makes enough for 6 – 8 people as a side salad. But will yield leftovers so can be useful for more than one day 😉
1 small head of cauliflower, cut into bite-sized florets
6 small or 4 large pak choy, green leaves removed (save for a stirfry), and white parts sliced vertically into 6 pieces
200g approx sugarsnaps
2 or 3 portobello mushrooms, quartered and sliced into thick slices
100g frozen edamame beans, uncooked. If cooked, then just thaw them
60g raw, uncooked peanuts
3 cloves garlic, crushed
1 red chilli, diced
2 teaspoons grated ginger
Peanut / groundnut oil
2 Tablespoons rice wine vinegar
1 Tablespoon soy sauce
* Put the peanuts into a SMALL saucepan, cover with peanut oil and fry them until starting to turn colour. Remove them with a slotted spoon to a cold plate – be careful as they will continue to darken, and they are very hot!
* Put 5 Tablespoons of the oil you just used into a frying pan and stew the garlic for a few mins. Don’t brown it. Pour it all out into a bowl.
* Now put 1 Tbls of it back in the pan and gently fry the mushrooms pieces on both sides. Remove to a bowl / ziplock bag.
* To the rest of the oil (4 Tbls) in the bowl you can now add the ginger, chilli, soy sauce and vinegar. This is your salad dressing.
* I steam all the vegetables separately so they don’t get crowded / crushed / overcooked.
* Fill bottom pan with boiling water, and put in the edamame beans if they are uncooked.
* In the top part, steam the pakchoy for 1 minute. Remove to a colander / bowl of cold water
* Now do the sugarsnaps the same
* Now do the cauliflower for 2 minutes. Remove and cool as well.
* Remove and cool the now cooked edamame .
– Put everything into a ziplock bag with the mushrooms until ready to serve.
– Pour over the dressing and massage it gently into all the veg.
– Spread out onto a flat platter
– Sprinkle over the fried peanuts.
WOW…that sounds delish! Thanks for the recipe Gina!