December 2nd, 2013
Rehoboth Eats! Shrimp with Thai Coconut-Curry Sauce, Easy….No More Turkey, for now
No more turkey….that’s right!! It happens when you buy a turkey too big for the family. Plenty of leftovers, I agree; I am tired of it now. Looking for something different to make, I think I had found the recipe. Even though I used shrimp, this sauce is good with any fish….and chicken too! It can be made gluten free, by using gluten free soy sauce.
SHRIMP WITH THAI COCONUT-CURRY SAUCE
2 teaspoons dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 minced garlic cloves
1 cup chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste (every super market has it)
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce (if preparing gluten free, then get low sodium gluten free soy sauce)
1 tablespoon brown sugar
1/2 tsp. salt, divided
1 14-ounce can light coconut milk
2 tablespoons chopped fresh cilantro
2 lbs. raw jumbo shrimp, peeled
lime wedges
In a large frying pan, heat 1 teaspoon of the dark sesame oil. Add shrimp and cook until a nice pink color.
In a large nonstick skillet heat the other teaspoon of dark sesame oil over medium heat. Add ginger and garlic, cook 1 minute. Add pepper and onions; cook 1 minute.
Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer but make sure not to boil it. Add juice of a lime. Add shrimp and warm them up, again, without boiling it.
You can serve it over cooked basmati rice…..I chose to serve it over cheese grits. Pass the extra lime wedges around.
Enjoy!!
Tags: Delaware, Gluten Free, Gluten free awareness, gluten free recipe, Love to Cook, Love to Eat!!, Recipes, rehoboth beach, seafood recipe, Shrimp, Shrimp with Thai Coconut-Curry Sauce, Southern Delaware, Sussex County, Visiting Rehoboth Beach, What to do at the beaches
