Coconut Curry Shrimp
Source of Recipe
Unknown
List of Ingredients
Coconut Curry Shrimp
1/3 cup Shirley J Universal Sauce
1 Tbsp. Butter
1 lb. Shrimp, peeled & de-veined
� cup Coconut Milk
� cup Water
1 Tbsp. Green Curry Paste
2 Tbsp. Green Onions, chopped
4 cups Long Grain Rice, cooked
Chopped Fresh CilantroRecipe
In a saut� pan on medium heat, combine butter, shrimp and green onions.
Saut� until the shrimp is cooked (completely pink and curled slightly) add the coconut milk, water, curry paste and the Shirley J Universal Sauce.
Stir to combine and cook until mixture bubbles and thickens, stirring occasionally.
Serve over rice.
Garnish with chopped cilantro.
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