Thai Coconut-Ginger Shrimp
Shannon Hawkins
ingredients
- 2 T. peanut or canola oil
- One bunch of green onions, finely chopped
- 1 T. peeled and grated fresh ginger
- 3 garlic cloves, minced
- 1 / 8 t. red pepper flakes, or more to taste
- 2 fresh tomatoes, seeded and chopped
- 2 / 3 c. unsweetened coconut milk
- 2 lbs. shrimp, peeled and deveined
- Salt and pepper
- 3 T. fresh cilantro, chopped
directions
Heat oil in large nonstick skillet over medium heat. Cook onion 3 minutes, until softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.
Add shrimp to skillet. Cook 3-4 minutes, until cooked through. Add salt and freshly ground pepper to taste. Sprinkle with cilantro before serving.
Cooks’ Note:
This is good served over or with rice.
Source: Shannon Hawkins
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