Asian Coconut-Milk Shrimp
Recipe from Pinder Winery, first shared on Web Winery in 2003. Not confirmed
Original page: Wayback Machine copy
Shrimp cooked quickly in coconut milk with shallot, jalapeño and lime zest, finished with cilantro and served over steamed rice with chopped peanuts.
- CourseMain course
- YieldServes 8
Ingredients
Method
- Heat the oil in a large skillet and cook the shallot over moderate heat until soft.
- Stir in the jalapeño and lime zest, then pour in the coconut milk. Add the sugar and season with salt.
- Add the shrimp and cook, stirring often, until they turn opaque. Stir in the cilantro.
- Spoon over steamed rice and sprinkle with the peanuts.
Pair with
Chardonnay, as Pinder suggests.
Notes
- For a variation, grill the shrimp on skewers and serve the sauce on the side with the rice.
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