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    Thai Coconut Chili Shrimp


    Source of Recipe


    WKRG

    List of Ingredients




    Thai Coconut Chili Shrimp



    * 2 lb. large shrimp, shelled, deveined and butterflied)
    * 2/3 cup sweet chili sauce
    * 1 lemon (juice and zest)
    * 2 Tbsp Chili sauce
    * 2 Tbsp Fish Sauce
    * 4 cloves Garlic, minced
    * 2 tsp brown sugar
    * 1 red pepper, sliced thinly
    * 1 onion, sliced thinly
    * 1 cup coconut milk (reg. or light)
    * ½ cup cream
    * Corn starch and water slurry
    * ½ cup chopped cilantro

    Recipe






    Mix sweet chili sauce, lemon juice and zest, fish sauce, chili sauce, garlic and brown sugar. Toss the sauce with shimp and let marinate for 1 hour.

    Heat 2 Tbsps of canola oil in a large pan. Saute the red peppers and onions until soft (approx. 5 min.) Add the shrimp and marinade and continue to cook at high heat for 2-3 minutes until shrimp are cooked through (do not overcook, as shrimp will be tough).

    Add coconut milk and cream. Taste. If the flavor is too spicy, add a little more cream. If necessary to create a thicker sauce, mix a little cornstarch with water in a cup and add it to the dish. Mix in Cilantro and use some for garnish.

    Timewise: You can make the marinade, prepare the shrimp and slice the vegetables early in the day. Marinate the shrimp 1 ½ hours before the party and then finish cooking shortly before the dinner starts. Keep warm in a c

 

 

 


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