Monday, September 29, 2008

Coconut Shrimp

Tropical fruits and seafood go hand in hand. This easy coconut shrimp recipe is one of my favorites. Some people still like to cover their shrimp with shredded coconut after they come out of the pan, but that is all a matter of taste. If you are really wild for coconut, try toasting a few cups of shredded coconut on parchment paper in the oven for about 20 minutes, turning the coconut every 5 minutes. After the shrimp come out of the pan, toss them in the coconut and place on a plate to set. Happy eating!
shrimp recipe from Lobster Gram
  • 1-1/2 lb. shrimp
  • 2 c. thick coconut milk
  • 1 Tbs. minced garlic
  • 1 tsp. minced ginger root
  • 1 tsp. salt
  • 1/4 tsp. black pepper

Wash shrimp but do not shell them. Place into a saucepan with coconut milk,garlic, ginger, salt & pepper. Bring to a boil, stirring. Reduce heat and simmer uncovered 15 minutes. Stir frequently
Source: Coconut

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