This is a quick, easy, tasty dish…if I do say so myself!
¤1/2 of a 165ml can of coconut milk
¤1/2-1 Tbsp of fresh grated ginger
¤Approx 1/2 lb of cooked shrimp, tail removed
¤something to serve it on, rice noodles, spaghetti squash, wild rice with quinoa
¤Depending on how your shrimp started, you want to make sure they are thawed, de-veined, de-tailed and drained. Place them in a pan on medium heat, you can wait one or two minutes to see if any extra water comes out and just use a paper towel to soak that up.
¤Add in your coconut milk and fresh ginger.
¤Bring to a simmer and allow to sit on a low simmer for about 15-20 mins. The shrimp will tighten up, but you don’t want them to become rubbery or dried out. If it looks that way, add some more of the coconut milk.
¤In the meantime prepare your rice or noodles. I also like this on spaghetti squash, but that has to be made ahead if time.
¤The coconut sauce will thicken a little. It won’t be Alfredo, but it is tasty and I don’t feel so heavy after this meal.
This serves two, plus a little extra as a main dish so the amounts are approximate. As always, use your taste to balance it out how you like. I can be a little heavy on the ginger!
Some tips on using coconut milk:
When you are looking for coconut milk, check your ingredients! You want coconut and water. That’s it! You also need to refrigerate it. It has a very short shelf life, about 2 days after it is opened, which is why I tend to buy smaller cans. Also, it will be hard in the can when you take it out of the fridge, just place it in a bowl of warm water to bring it to a liquid state again.
We have found a brand of rice noodles called “Wai Wai” that we really like. They only contain rice and water and therefore aren’t slimy like some of the ones that have gluten added.
This was served over a mix that we buy from “TruRoots” which is their sprouted rice and quinoa blend. Pretty tasty!