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Coconut Shrimp With Garlic

Yield: 4 Servings

Ingredients and directions for this recipe

1 lb Fresh or frozen shrimp;
-peeled and deveined
3/4 c Canned sweetened coconut
-milk
2 tb Fish sauce
1/2 ts White pepper
1 tb Cooking oil
4 Cloves garlic; minced
12 oz Fresh asparagus; trimmed,
-bias cut 1" pieces
8 oz Fresh mushrooms; quartered
2 c Hot cooked rice
2 tb Snipped cilantro or parsley
Cilantro or parsley sprigs;
-optional

Thaw shrimp if frozen. Set aside.

For sauce, in a small bowl stir together coconut milk, fish sauce, and whit
pepper. Set aside.

Pour cooking oil into a wok or 12 inch skillet. (Add more oil as necessary
during cooking.) Preheat over medium-high heat. Stir fry garlic in hot oil
for 15 seconds. Add asparagus; stir fry for 2 minutes. Add mushrooms; stir
fry for 1 to 2 minutes more or till vegetables are crisp-tender. Remove
vegetables from the wok. Add half of the shrimp to the hot wok. Stir-fry
fro 2 to 3 minutes or till shrimp turn pink. Remove shrimp from the wok.
Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp
from center of wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir till bubbly.
Return cooked vegetables to the wok. Stir all the ingredients together to
coat with sauce. Cook and stir 1 minute more or till heated through. Toss
together rice and snipped cilantro or parsley. Arrange rice mixture on a
serving platter or 4 individual plates. Spoon shrimp mixture over rice
mixture. Serve immediately. Garnish with cilantro or parsley sprigs, if
desired. Makes 4 servings.

See also:
Previous recipe Coconut Shrimp With Curried Hummus
Next recipe Coconut Shrimp With Star Fruit And Black Bean Salsa And P

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