Subj : 6/26 Nat'l Coconut Day 5
To   : All
From : Dave Drum
Date : Tue Jun 25 2024 06:52 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coconut-Lime Shrimp
 Categories: Seafood, Vegetables, Chilies, Herbs, Citrus
      Yield: 3 servings
 
      2 tb Toasted sesame oil
      2    Shallots; diced
      2    Jalapeno or serrano chilies;
           - seeded, minced
  1 1/4 ts Fine sea salt; more to
           - taste
      2 tb Fresh grated or minced
           - ginger
      2 lg Garlic cloves; fine grated
           - or minced
     14 oz Can unsweetened coconut
           - milk
    1/2 c  Chopped cilantro leaves
      1 lb Peeled large (u-30) shrimp
      1 tb Fresh grated lime zest
      1 tb Fresh lime juice; more to
           - taste
      1 ts Coconut or light brown
           - sugar
      1 ts Asian fish sauce; more to
           - taste
           Cooked rice; to serve
           Lime wedges; to serve
 
  Heat sesame oil in a 12" skillet over medium heat.Stir
  in shallots, jalapeno and a large pinch of salt, and
  cook until starting to brown, about 6 minutes. Stir
  in ginger and garlic, and cook until fragrant, about 1
  minute longer.
  
  Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4
  teaspoons salt. Bring to a simmer and let cook for 2
  minutes to blend the flavors.
  
  Stir in shrimp, lime zest, lime juice, sugar and fish
  sauce. Continue to simmer until shrimp are pink and
  cooked through, about 5 minutes. Taste and add more lime
  juice, salt or fish sauce, or all three, if needed.
  
  Serve over rice, with remaining cilantro and lime wedges
  on the side.
  
  By: Melissa Clark
  
  Yield: 3 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Approach love like a bowl of chilli - the hotter the better!
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