I'm not usually one to cook with coconut milk. I like coconut milk ok, but it's definitely not a flavor I seek out on a regular basis. I've been craving different flavors lately though that I usually don't like or gravitate towards. Like fruit and meat. Fruit and salad. Veggies that I normally shy away from (I made roasted cauliflower this week!). And coconut milk.
Which brings me back to this Thai-inspired dish. I'm loving the thick, creamy sauce that the coconut milk provides. There's a bit of heat from crushed red pepper. A touch of acidity from the tomatoes. And of course, the undeniably wonderful tenderness of shrimp. The original recipe also doesn't call for mushrooms (which I added for more veggie-power), but I think they make a wonderful addition.
If you are looking to step away from the hum-drum-ness of the same old, same old, do try this exotic dish. You won't regret it.
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
8 oz mushrooms, sliced
3 garlic cloves, minced
4 scallions, thinly sliced (green and white parts separated)
1/2 tsp kosher salt
1/2 tsp crushed red pepper
14.5 oz can of diced tomatoes
14 oz of light coconut milk
2 tbsp lime juice
Minced cilantro (topping)
Hot, cooked rice
1. Heat a large skillet over medium-high heat. Once hot, and in batches, sear shrimp 1-2 minutes on each side, or until lightly browned. Remove from pan once browned. When finished searing shrimp, wipe pan out with a paper towel.
2. Heat olive oil in same skillet over medium heat. Add mushrooms to pan, and cook 3-4 minutes. Add garlic, white parts of scallions, salt, and crushed red pepper to the pan. Cook 1 minute.
3. Add tomatoes and coconut milk to the pan. Cover the pan, and simmer for 10 minutes, or until sauce has slightly thickened. Uncover. Add shrimp to the pan, cook for 1 minute. Remove from heat, stir in lime juice.
4. To serve, spoon shrimp mixture and broth over hot, cooked rice. Garnish with green parts of scallions and cilantro.
|Recipe adapted from Skinnytaste|