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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.

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