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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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i've made this with mussels and scallops too. or try a combo of all 3. this is a quick easy week night meal Ingredients:
1 tablespoon red curry paste |
1 (13 1/2 ounce) can unsweetened coconut milk |
1 bottle clam juice (8 oz) |
1 1/2 lbs large shrimp, peeled and deveined |
1/3 cup chopped fresh cilantro or 1/3 cup basil |
1 lime, cut in 8 wedges |
salt and pepper |
cooked jasmine rice |
Directions:
1. in a large skillet saute red curry paste over med-hi heat until fragrant, 1 minute add coconut milk and clam juice, stirring to dissolve paste.
2. boil until thickened, about 7 minutes.
3. add shrimp and cook until they turn pink 3-4 minutes.
4. stir in cilantro, add salt& pepper to taste.
5. serve over cooked rice and garnish each dish with 2 lime wedges.
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