Blog

2 servings

Ingredients:

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  12 ounces Contessa large Uncooked Tail-on Shrimp

  
  


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  1/4 pound small button mushrooms

  
  


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  1 tablespoon peanut oil

  
  


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  1 tablespoon butter

  
  


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  1/4 cup fresh garlic, chopped

  
  


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  1/4 cup fresh mint leaves, chopped

  
  


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  1/4 cup green onion, chopped for sauce

  
  


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  1 cup unsweetened coconut milk

  
  


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  1 tablespoon dry sherry

  
  


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  1/4 teaspoon salt

  
  


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  1/2 teaspoon chinese chili sauce

  
  


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  1 tablespoon cornstarch

  
  


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  1 tablespoon lime juice

  
  

Steps:

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  Rinse mushrooms and cut off stems.

  
  


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

  
  


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  Set aside.

  
  


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  In a large skillet add butter and oil. When mixture begins to bubble and melt, add garlic.

  
  


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  Saute for 20 seconds, add shrimp.

  
  


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  Toss for 2 minutes, add mushrooms, basil, mint and green onions.

  
  


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  Cook for 15 seconds then add coconut milk.

  
  


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  Bring mixture to a low boil and add a touch of cornstarch to thicken mixture.

  
  


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  Stir in lime juice and serve over rice or pasta.