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    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
    ½ cup Coconut Milk
    ½ cup Water
    1 Tbsp. Green Curry Paste
    2 Tbsp. Green Onions, chopped
    4 cups Long Grain Rice, cooked
    Chopped Fresh Cilantro

    Recipe




    In a sauté pan on medium heat, combine butter, shrimp and green onions.

    Sauté 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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