I love coconut and I love shrimp… Hubster doesn’t like either. After a long weekend, I decided to indulge in two of my favorite ingredients (and cooked him something different tonight).
Coconut Curry Shrimp Ingredients:
1 lb. shrimp, 1 minced shallot, 2 c. coconut milk, 1 tsp. minced garlic, 1/2 c. tomato sauce, 1/2 c. dry white wine, 2 Tbsp. fresh chopped cilantro, 1 Tbsp. curry powder, 1 Tbsp. fresh grated ginger, fresh cracked black pepper, fresh ground sea salt
Coconut Curry Shrimp Directions:
Peel & devein shrimp and set aside. Add olive oil and shallot to pan and sauté until soft. Add garlic, ginger and curry and warm. Add tomato sauce, coconut milk, salt and pepper and simmer for about 5 minutes. Stir in shrimp and cook until they turn pink. Stir in cilantro. Serve over basmati rice.
*Serve in small ramekins or dishes as an appetizer.
One of my favorite things about shrimp is that is how quickly it cooks.
What was for dinner tonight?