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Thai Coconut Shrimp

2 servings

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Ingredients:
  • 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

Steps:
  • Rinse mushrooms and cut off stems.

  • In a medium bowl combine coconut milk, sherry, chili sauce and salt.

  • Set aside.

  • 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.