Shrimp in Coconut Curry
Ingredients:
1 package of Rossi Pasta Saffron Linguini
2 tablespoons oil
1 small onion, finely diced (about ¾ cup)
1 tablespoon minced garlic (2 small cloves)
2 tablespoons minced ginger (1 inch piece))
1 can (13 ½ oz) coconut milk
20 large shrimp (about 1 pound), peeled & deveined, tail intact
1/2 small green chile pepper, such as Serrano or jalapeno, thinly sliced into rings, seeds removed
12 fresh cilantro leaves
coarse salt
freshly ground pepper
DIRECTIONS:
1. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic & ginger, and sauté until translucent.
2. Add coconut mil, and simmer until reduced by half, 3 to 4 minutes. Bring pan of water to boil and cook pasta al dente according to package directions.
3. Add Shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves. Serve over pasta.
4. NOTES AND SUGGESTIONS:
Basmati rice makes an excellent complement to this dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.
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