Shrimp in Ginger Coconut Cream

Lorac's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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:

1. Heat oil in a large skillet over medium heat.
2. Add red pepper and ginger and cook 30 seconds.
3. Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
4. Remove shrimp and red pepper with a slotted spoon and reserve.
5. Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
6. Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
7. If desired, garnish with cilantro and lime wedges.

Reviews

[vivmom]

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.