South Pacific Shrimp
Ingredients
* 1/3 cup “lite” 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
* 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
Cooking Instructions
1. 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.
2. 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.
Tips: Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry or rice pudding (visit www.eatingwell.com for recipe suggestions).
Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you're in a hurry, place shrimp in a colander under cold running water for about 5 minutes.
* 1/3 cup “lite” 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
* 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
Cooking Instructions
1. 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.
2. 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.
Tips: Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry or rice pudding (visit www.eatingwell.com for recipe suggestions).
Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you're in a hurry, place shrimp in a colander under cold running water for about 5 minutes.
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