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“This is a Martha Stewart recipe that I tore out of a magazine because it looked less complicated than most of her stuff. Its' easy and really good with jasmine or basmati rice.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over med heat.Add onion, garlic, and ginger and saute until translucent.
  2. Add coconut milk and simmer until reduced by half - 3-4 minutes.
  3. Add shrimp and chile pepper and simmer, stirring occasionally, until shrimp is fully cooked, about 4-5 minutes.
  4. Season with salt and pepper and garnish with freshj cilantro leaves.

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