Thai-Style Shrimp in Coconut Milk -

Printer Friendly

RSS Feed

Bookmark

Home

Thai-Style Shrimp in Coconut Milk

Rate it!
Votes (3) | Comments (0)

By Dr. Peter H. Gott

Posted January 5th, 2008

This article is reprinted with permission from Dr. Gott's No Flour, No Sugar(TM) Diet, by Peter H. Gott, (2007, Wellness Central)

Dr. Gott's No Flour, No Sugar(TM) Diet

Servings:	4
Author Notes:	This quick shrimp dish is surprisingly satisfying. Serve it over small scoops of steamed brown rice that will soak up the spicy broth.
Ingredients:	2 cloves garlic, peeled 1 inch piece of ginger, peeled and diced 2 to 4 jalapeño chilies (to taste), stemmed and seeded 1/2 cup (packed) fresh cilantro leaves juice and zest of 1 lime 1 teaspoon salt 1 can (14 ounces) light, unsweetened coconut milk 2 tablespoons olive oil 1/2 cup white wine 2 pounds shrimp, peeled and deveined
Instructions:	In a food processor, combine the garlic, ginger, chilies, cilantro, lime zest, lime juice, salt, and olive oil. Process to a coarse puree. Place wine and coconut milk in a large pot set over high heat. Stir in cilantro mixture, and bring to a boil. Reduce heat to medium-high, and simmer broth for about 5 minutes. Add shrimp, cover, and cook until shrimp are pink and cooked through, about 4 minutes. Serve shrimp immediately. Ladle into soup bowls along with the broth