Shrimp With Coconut Milk Sauce
photo by richir
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb shrimp
- 1 teaspoon cooking oil
- 1 green pepper (anaheim pepper)
- 4 garlic cloves
- 1 tablespoon ginger, sliced
- 4 tablespoons onions, minced
- 1 teaspoon mirin
- 1⁄2 teaspoon paprika (just for color)
- 1⁄4 cup white wine
- 0.5 (13 1/2 ounce) can coconut milk
- 1 cup vegetables, like bokchoy spinach, sweet peas
- 1⁄2 cup celery leaves, minced
directions
- Wash seafood, drain.
- In a large pan, saute garlic, onion and ginger in oil.
- Add in all ingredients except seafood and vegetables.
- Wait for he mixture to thicken at about 1/3 its original volume before adding seafood. At this point the coconut milk is starting to be oily and sweeter.
- Add seafood and vegetables.
- Let sauce come to a boil again then simmer for 2 minutes or until seafood is cooked.
- Add celery leaves at last minute.
- Serve with rice.
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