Coconut Shrimp With Garlic
Coconut Shrimp Garlic Seafood
Last updated 6/12/2012 1:17:08 AM. Recipe ID 47363. Report a problem with this recipe.
Title: Coconut shrimp with garlic
Yield: 4 Servings
1 lb Fresh or frozen shrimp;
-peeled and deveined
3/4 c Canned sweetened coconut
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;
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.
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