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!