West African Shrimp
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
My girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It's great with jasmine rice. —Sharon Scaletta, Johnstown, Pennsylvania
Ingredients
-
3 garlic cloves, minced
-
1 tablespoon grated fresh gingerroot
-
1 tablespoon olive oil
-
1 can (28 ounces) petite diced tomatoes, drained
-
1 can (13.66 ounces) coconut milk
-
2 tablespoons tomato paste
-
1/2 teaspoon salt
-
2 teaspoons cornstarch
-
1 tablespoon cold water
-
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
-
Hot cooked rice
-
Minced fresh cilantro, optional
Directions
-
1.
Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil.
-
2.
In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
-
3.
Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.
Nutrition Facts
1-1/4 cups (calculated without rice): 373 calories, 26g fat (19g saturated fat), 138mg cholesterol, 763mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 23g protein.
© 2024 RDA Enthusiast Brands, LLC