SHRIMP IN GINGER COCONUT CREAM
This recipe was originally from "The Simpler the Better: Sensational Home Cooking in three Easy Steps" but I found it in our local newspaper. You can use precooked shrimp and add it after the sauce has thickened. Serve over cooked rice.
Provided by Lorac
Categories Coconut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat.
- Add red pepper and ginger and cook 30 seconds.
- Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
- Remove shrimp and red pepper with a slotted spoon and reserve.
- Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
- Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
- If desired, garnish with cilantro and lime wedges.
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M Jamshad
[email protected]I wasn't sure about the combination of ginger and coconut, but it actually works really well. This dish is a great way to change up your usual shrimp routine.
Raglan James
[email protected]This dish is a bit time-consuming to make, but it's worth it. The flavors are amazing and the shrimp are so tender.
Pem A
[email protected]I've made this dish several times and it's always a crowd-pleaser. The sauce is so flavorful and the shrimp are always cooked to perfection.
Kelvin Mulenga
[email protected]This is one of my favorite shrimp recipes. It's easy to make and always turns out delicious.
Cory Wilson
[email protected]I made this dish last night and it was a hit! My family loved the sweet and savory flavors of the sauce.
Sadeq Hossain
[email protected]This dish was absolutely delicious! The shrimp were cooked perfectly and the ginger-coconut cream sauce was flavorful and creamy. I will definitely be making this dish again.