12 ounces Contessa large Uncooked Tail-on Shrimp
1/4 pound small button mushrooms
1 tablespoon peanut oil
1 tablespoon butter
1/4 cup fresh garlic, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup green onion, chopped for sauce
1 cup unsweetened coconut milk
1 tablespoon dry sherry
1/4 teaspoon salt
1/2 teaspoon chinese chili sauce
1 tablespoon cornstarch
1 tablespoon lime juice
Rinse mushrooms and cut off stems.
In a medium bowl combine coconut milk, sherry, chili sauce and salt.
In a large skillet add butter and oil. When mixture begins to bubble and melt, add garlic.
Saute for 20 seconds, add shrimp.
Toss for 2 minutes, add mushrooms, basil, mint and green onions.
Cook for 15 seconds then add coconut milk.
Bring mixture to a low boil and add a touch of cornstarch to thicken mixture.
Stir in lime juice and serve over rice or pasta.
Posted on 09/29/2015 at 01:17:00 AM