Shrimp in Ginger Coconut Cream

Name: Shrimp in Ginger Coconut Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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)

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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.

READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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