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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner. Ingredients:
4 cloves garlic, peeled |
1 (1 inch) piece fresh ginger root |
1 fresh jalapeno pepper, seeded |
1/2 teaspoon salt |
1/2 teaspoon ground turmeric |
2 tablespoons vegetable oil |
1 medium onion, diced |
1 pound medium shrimp - peeled and deveined |
2 tomatoes, seeded and diced |
1 cup coconut milk |
3 tablespoons chopped fresh basil leaves |
Directions:
1. Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
2. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
3. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
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