MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut-Lime Shrimp
Categories: Seafood, Chilies, Herbs, Vegetables, Sauces
Yield: 3 Servings

2 tb Toasted sesame oil
2 Shallots; diced
2 Jalapeño 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 shrimp
1 tb Freshly 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; for serving
Lime wedges; for serving

Heat sesame oil in a 12" skillet over medium heat. Stir
in shallots, chilies 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

... Fear of crowded holiday shopping: Santa Claustrophobia
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)