Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
20 min. |
45 min. |
65 min. |
3 |
0 |
Coconut Milk Shrimp
A great sauté with coconut milk and shrimp. You can make this dish as spicy as you want.
Ingredients:
1 lb. of shrimp (peel the shrimp but keep the skins to make a broth) |
1 green bell pepper (chopped thin and 2 inches long) |
1 garlic clove |
1 can of full fat coconut milk |
2 cups of filtered water |
1 cup of lemon juice (2-3 lemons) |
1 can (13.oz) canned tomatoes |
1/2 cup of green onions chopped |
1 bundle of cilantro greens to garnish |
Additional veggies: sliced carrots, snap peas, green beans, spinach leaves, corn kernels, and any other veggie you fancy! |
1-1/2 tbsp. of cornstarch or flour for thickening. |
1 pkg of rice cooked before hand per instructions on pkg. |
Instructions:
1 | Peel the shrimp and add the peeled skins to a small pot with two cups of water. Bring to a boil and let simmer for 15-20 mins. Remove skins through a seive and reserve the broth water. |
2 | While broth is being made, add lemon juice, onions and shrimp to a bowl and let sit covered in plastic within the refrigerator. Chop your garlic and bell pepper. Chop your green onions. |
3 | Add green bell pepper, onions, and garlic to a large heated pan on medium heat. Add salt and pepper. Drain and seed the canned tomatoes, roughly chop and add to the sauté.Add any other vegetables to the mix. |
4 | Add the thickening agent (cornstarch or flour.) Stir and incorporate to the sauté, Add the coconut milk and stir. Let the liquid simmer, but make sure nothing sticks to the bottom of the pan by scraping with a wooden spoon or spatula every few minutes. The liquid will begin to thicken (20 minutes.) Add the the shrimp. let cook for 2-3 minutes. Serve hot over rice or Asian noodles. |
Cook's Tips:
Add as many different veggies as you like, in fact you can make this dish vegetarian and omit the shrimp.