Shrimp in Spicy Coconut Milk

"This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo."
 
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Ready In:
30mins
Ingredients:
14
Serves:
4

ingredients

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directions

  • For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
  • Shell shrimp, leaving tail segment intact, and devein.
  • In a colander, rinse shrimp and drain well.
  • Heat a large skillet over moderately low heat until hot.
  • Cook paste in oil, stirring until fragrant, about 5 minutes.
  • Add onions and cook, stirring, until softened.
  • Stir in coconut milk, brown sugar and salt and bring to a boil.
  • Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
  • Serve shrimp with rice.

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Reviews

  1. Absolutely tantalizing! I didn't have macadamia nuts so substituted almonds. At the last minute, I found I was out of fresh ginger, so I used 1 teaspoon powdered. It turned out spicy, creamy, rich and and wonderfully aromatic. Thanks for posting this, Evelyn!
     
  2. Absolutely spectacular!!! I used almonds instead of macadamia nuts. Was very well received by my dinner guests. Sent one couple home with the recipe. I will make again and again. I will try with pumpkin or yams next time.
     
  3. This was lovely! I'm not a fan of cumin so I was hesitant to try this but I used the whole amount and it was just delicious. I had to use peanut oil and lemon juice since that's all I had on hand. Also, I left the shrimp in the fridge too long and it turned pink -EW! I substituted 1 lb. of button mushrooms cut in half. I can't wait to try it with the shrimp.
     
  4. PERFECT!.................. this is as good as it gets! If you want anything better than you'll have to go to a very fine restaurant.
     
  5. Wonderful! With the exception of using cashew nuts (no macadamia nuts) I followed the recipe as written, and loved the flavour and appearance.
     
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Tweaks

  1. We do not have macadamia nuts here, so I used candlenuts instead, which, I think, actually helps make it more "Asian" tasting. Used fresh coconut milk, and fresh turmeric too, and palm sugar instead of brown sugar. All 4 kids loved this recipe, so this will be made regularly at our home. Thank you so much for yet another wonderful recipe.
     
  2. Absolutely spectacular!!! I used almonds instead of macadamia nuts. Was very well received by my dinner guests. Sent one couple home with the recipe. I will make again and again. I will try with pumpkin or yams next time.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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