The other day, I was having a craving... and asked everyone for their favorite Coconut Shrimp recipes. There were lots of very interesting ones... but I ended up creating something a little different. Normal Coconut Shrimp involves breading the little buggers in shredded coconut and deep frying them. I was aiming for something a little healthier.
This is a recipe cobbled together from several others, plus a dash of improvisation. It doesn't involve any deep frying... but the coconut milk keeps it from being "low fat." It's shrimp in a creamy, coconut sauce with a little bit of a spicy kick. Turns out, it's delicious and filling!
INGREDIENTS:
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon olive oil
1 teaspoon salt
2 jalapeno peppers, seeded
1/2 medium-sized red onion, minced
1/2 cup minced red bell pepper
1/2 cup minced green bell pepper
2 garlic cloves
1/4 cup olive oil
1 lime, zested and juiced
3/4 cup chopped fresh cilantro
1/3 cup shredded coconut
1/4 cup soy sauce
1 1/2 tablespoons ground cumin
1 1/2 tablespoons curry powder
1 1/2 tablespoons crushed red pepper flakes
13.5 can coconut milk
2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons cornstarch
2 tablespoons water
INGREDIENTS:
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon olive oil
1 teaspoon salt
2 jalapeno peppers, seeded
1/2 medium-sized red onion, minced
1/2 cup minced red bell pepper
1/2 cup minced green bell pepper
2 garlic cloves
1/4 cup olive oil
1 lime, zested and juiced
3/4 cup chopped fresh cilantro
1/3 cup shredded coconut
1/4 cup soy sauce
1 1/2 tablespoons ground cumin
1 1/2 tablespoons curry powder
1 1/2 tablespoons crushed red pepper flakes
13.5 can coconut milk
2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons cornstarch
2 tablespoons water
PREPARATION:
Brown Rice: In a large sauce pan, combine 3 cups of water and 1 1/2 cups of uncooked brown rice a tablespoon of olive oil and a teaspoon of salt. Bring to a boil over high heat. Reduce to low heat and cover tightly for 50 minutes.
Creamy Shrimp Sauce:
Sauté onions, red bell peppers, green bell peppers, jalapeños, and garlic in olive oil.
Combine lime, cilantro, shredded coconut, cumin, curry, crushed red pepper and soy sauce in a food processor. Add the sauté mix. Blend until smooth.
Pour the blended mix into a large skillet. Add coconut milk and warm the mixture over medium heat, stirring often.
When it gets to a simmer, stir in the shrimp.
Pre-mix the cornstarch and cold water then stir it into the hot mixture.
Continue to simmer until the shrimp are cooked through and the sauce thickens, about 4 to 5 minutes.
Serve shrimp and sauce over hot, brown rice.
Combine lime, cilantro, shredded coconut, cumin, curry, crushed red pepper and soy sauce in a food processor. Add the sauté mix. Blend until smooth.
Pour the blended mix into a large skillet. Add coconut milk and warm the mixture over medium heat, stirring often.
When it gets to a simmer, stir in the shrimp.
Pre-mix the cornstarch and cold water then stir it into the hot mixture.
Continue to simmer until the shrimp are cooked through and the sauce thickens, about 4 to 5 minutes.
Serve shrimp and sauce over hot, brown rice.
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1 comment:
Hi Marshall,
I didn't know you had a blog. I have to get with it and start publishing one too. Until then I will just make wise cracks on everyone else's blog I happen across.
Didn't know you loved to cook. How wonderful. This recipe sounds great. Until now, I have just been buying the coconut shrimp I see in the grocery store freezer.
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