Recipe by Lorac
This recipe was originally from "The Simpler the Better: Sensational Home Cooking in three Easy Steps" but I found it in our local newspaper. You can use precooked shrimp and add it after the sauce has thickened. Serve over cooked rice.
Top Review by vrvrvr
This was a mild dsh, which left us somewhat wistful for more flavor. I added green onion and 2 minced garlic cloves at cooking step #2, and was mindful to salt and pepper properly along the way... but it was just this side of bland. The sauce needed a little help thickening (I used cornstarch dissolved in a bit of chicken stock). I think some curry would warm this up and bring out the coconut flavor more. The red pepper in this was great. With some punching up of spices this would be a more satisfying dish -- still quite pleasant over jasmine rice with a big salad.
- 1 1⁄2 lbs shrimp, peeled and deveined (thawed, if frozen)
- 1 medium red bell pepper, cut in thin strips
- 1 tablespoon vegetable oil
- 1 tablespoon finely chopped fresh ginger
- 1 (13 ounce) can coconut milk
- salt, to taste
- cayenne pepper, to taste
- chopped cilantro (optional)
- lime wedge (optional)
Directions See How It's Made
- Heat oil in a large skillet over medium heat.
- Add red pepper and ginger and cook 30 seconds.
- Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
- Remove shrimp and red pepper with a slotted spoon and reserve.
- Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
- Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
- If desired, garnish with cilantro and lime wedges.