Tuesday, March 17, 2009

Yum, Yum, Yummy!

Okay girlfriends, I just discovered this recipe and made it for Ty (yes, I can find recipes that are Ty friendly) and I thought I would share it with you all because it is sooooo yummy. Ty even called me at lunch, after having the left overs for lunch, and told me again just how much he loved this one. So I think it is a keeper. Caution: It is spicy, but a good spicy...a yummy spicy!!! It goes as follows:
South Pacific Shrimp
1/3 cup coconut milk
2 serrano chiles or jalapeno peppers, preferably red, seeded and minced
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 teaspoons reduced-sodium soy sauce
1/4 cup lime juice
1 tablespoon brown sugar (optional)
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomato
4 cups baby spinach
2 cups cooked wild rice
Cooking Directions

Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately over wild rice.
Yield: 4 servings


the Picketts said...

mmmm...i love shrimp! that looks SO delicious!

Christie said...

That looks great. Kevin is allergic to shrimp and I'm not fond of it. The recipe looks great though. I think I might try it with chicken. You think that would work?

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