Title: Coconut shrimp with garlic
 Categories: Seafood
      Yield: 4 Servings
 
      1 lb Fresh or frozen shrimp;
           -peeled and deveined
    3/4 c  Canned sweetened coconut
           -milk
      2 tb Fish sauce
    1/2 ts White pepper
      1 tb Cooking oil
      4    Cloves garlic; minced
     12 oz Fresh asparagus; trimmed,
           -bias cut 1" pieces
      8 oz Fresh mushrooms; quartered
      2 c  Hot cooked rice
      2 tb Snipped cilantro or parsley
           Cilantro or parsley sprigs;
           -optional
 
  Thaw shrimp if frozen. Set aside.
  
  For sauce, in a small bowl stir together coconut milk, fish sauce,
  and whit pepper. Set aside.
  
  Pour cooking oil into a wok or 12 inch skillet. (Add more oil as
  necessary during cooking.) Preheat over medium-high heat. Stir fry
  garlic in hot oil for 15 seconds. Add asparagus; stir fry for 2
  minutes. Add mushrooms; stir fry for 1 to 2 minutes more or till
  vegetables are crisp-tender. Remove vegetables from the wok. Add half
  of the shrimp to the hot wok. Stir-fry fro 2 to 3 minutes or till
  shrimp turn pink. Remove shrimp from the wok. Repeat with remaining
  shrimp. Return all shrimp to the wok. Push shrimp from center of wok.
  
  Stir sauce. Add sauce to the center of the wok. Cook and stir till
  bubbly. Return cooked vegetables to the wok. Stir all the ingredients
  together to coat with sauce. Cook and stir 1 minute more or till
  heated through. Toss together rice and snipped cilantro or parsley.
  Arrange rice mixture on a serving platter or 4 individual plates.
  Spoon shrimp mixture over rice mixture. Serve immediately. Garnish
  with cilantro or parsley sprigs, if desired. Makes 4 servings.