Asian Coconut-Milk Shrimp

From a magazine. Has nuts, jalpeno, cilantro...mmmmm! Serve with steamed rice.

• Ready In: 16 mins
• Serves: 2-4

Ingredients

• 1 1⁄2 teaspoons canola oil
• 1  shallot, finely sliced
• 1  small  jalapeno, seeded and finely chopped
• 1 1⁄2 teaspoons lime zest
• 3⁄4 cup unsweetened coconut milk
• 1⁄2 teaspoon sugar
•  salt
• 1 1⁄2 lbs medium shrimp, shelled and deveined
• 2  tablespoons fresh cilantro, finely chopped
• 1⁄4 cup unsalted dry roasted peanuts, finely chopped

Directions

1. In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
2. Stir in the jalapeno and lime zest, then pour in the coconut milk. Add the sugar and season generously with salt and bring to a simmer.
3. Add the shrimp and cook. stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro.
4. Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.