Let's Get Together Thai Shrimp

PREP:  20 Minutes  COOK:  15 Minutes

INGREDIENTS:

3/4 pound Uncooked Medium Shrimp - peeled & deveined

1/4 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons Lime Juice - divided

1 Shallot - chopped

*1 teaspoon Ground Ginger

1 tablespoon Minced Garlic

**1 tablespoon Sesame Oil

1/2 cup sliced Fresh Mushrooms

1/2 cup Reduced-Sodium Chicken Broth

***1/2 cup Vanilla Coconut Milk

1 teaspoon Curry Powder

1/2 teaspoon Crushed Red Pepper Flakes

2 tablespoons chopped Salted Cashews

2 tablespoons Cilantro Paste

Other Items Needed:

Large Skillet

There Can Never Be Too Many Thai Dishes!

• SPRINKLE the Shrimp with Salt, Pepper & 1 tablespoon of Lime Juice.

 

• In a large skillet, SAUTE the Shallot, Ginger & Garlic in Oil for 1 minute.
• ADD Shrimp.
• COOK & STIR for 2-3 minutes or until Shrimp turn pink.
• REMOVE with slotted spoon & set aside.
• ADD the Mushrooms, Chicken Broth, Coconut Milk, Curry Powder, Red Pepper Flakes & remaining Lime Juice to the skillet.
• Bring to a BOIL.
• REDUCE heat; SIMMER, uncovered for 8-10 minutes or until Mushrooms are tender & sauce is slightly reduced, stirring occasionally.
• ADD Shrimp; HEAT through.

•  GARNISH with Cashews & Cilantro.
  
  
  
  
  
  MAKES:  3-4 Servings
  
  
  * If you have it, I recommend minced Fresh Gingerroot to replace the Ground Ginger.
  
  
  ** I use Sesame Oil, because it's always in my pantry, but you can use Olive Oil and achieve the same results!
  
  
  *** You can replace with Coconut Milk, I bought the Vanilla Coconut Milk for a sweeter option for the family to drink after using this recipe.
  
  
  
  
  
  
  
  
  dévorer!