Coconut Curried Shrimp with Radish Wedges -

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Coconut Curried Shrimp with Radish Wedges

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By Radish Council

Posted July 23rd, 2007

FabulousFoods.com Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Servings:	4
Author Notes:	Radishes are the "bridesmaids" of vegetables. Always a garnish, never a dish. Well, with the help of the Radish Council, who gave us some great recipes like this one, we're hope to change all that.
Ingredients:	2 teaspoons cornstarch 2 tablespoons vegetable oil 1 cup slices green bell pepper 1 pound large shrimp, peeled and deveined 1 tablespoon curry powder 1/2 cup cream of coconut 1/4 cup fresh lime juice 3/4 teaspoons salt pinch of cayenne pepper 1 1/2 cups quartered radishes steamed rice (optional)
Instructions:	Combine cornstarch and 1/2 cup water in a small bowl. Set aside. Heat oil until hot in a large skillet or wok. Add green pepper, reduce heat and cook, stirring frequently, until nearly crisp-tender, about 2 minutes. Add shrimp and cook, stirring frequently, until shrimp just turn pink, about 2 minutes. Add curry powder and cook and stir until fragrant, about 30 seconds. Stir in cream of coconut, lime juice, salt, cayenne, and reserved cornstarch mixture. Bring to a boil, stirring constantly. Add radishes and cook, stirring occasionally, until sauce is clear, about 1 minute. Serve over steamed rice if desired.