SPICY COCONUT SHRIMP
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
- Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
- Serve in shallow bowls, topped with parsley.
SPICY THAI COCONUT SHRIMP
From Cooking Light. Serving size: 1 1/4 c. shrimp and 1 c. rice. Per serving: 457 calories, 8.1 g fat, 32.9 g protein, 57.8 g carb, 3.9 g fiber, 194 mg cholesterol.
Provided by ratherbeswimmin
Categories Coconut
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the rice by following the package directions.
- While the rice is cooking, mix together the water and curry paste in a bowl; add shrimp, tossing to coat.
- Place a large nonstick frypan that has been coated with cooking spray over medium-high heat until hot.
- Add shrimp mixture and stir/saute for 4 minutes.
- Add in sliced asparagus and green onions; cover and cook 3 minutes or until asparagus is crisp-tender.
- Stir in the salt and coconut milk; coor for 3 minutes or until well heated (stir occasionally).
- Serve shrimp mixture over rice.
Nutrition Facts : Calories 568.5, Fat 3.8, SaturatedFat 0.8, Cholesterol 259.2, Sodium 565.9, Carbohydrate 86.3, Fiber 4.6, Sugar 2.3, Protein 44.5
SPICY THAI COCONUT SHRIMP WITH RICE NOODLES
Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.
Provided by jaetea
Categories Thai
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large skillet or Wok on med-hi heat.
- Add onions and stir, cook for 3 minutes.
- Add garlic and ginger, cook 2 minutes.
- Add next 5 spices, cook 1 minute.
- Add tomatoes, cook 1 minute.
- Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
- Add shrimp, simmer, stirring for 3-5 minutes.
- Stir in cilantro, lemon juice and zest.
- Serve over rice noodles with lime wedges.
- Rice Noodle Cooking Directions:.
- Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
- Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
- Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
- Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
- Note: This whole recipe can be cut in half including the rice noodles.
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