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 CilantroRecipe
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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