Chef Lin's Coconut Shrimp

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This is a wonderful sweet and creamy shrimp dish. It makes a great appetizer for a seafood dinner of steamed crab legs and lobster. I (bird) created this recipe (that i was inspired by) from a buffet item at chef lin's chinese buffet in chattanooga, tn. At chef lin's i would grab this up by the bowlful. :)

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Steps

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Heat the olive oil in a frying pan or wok over medium-high heat.

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Saute the shrimp for 2-3 minutes.

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Add green onion and carefully add the amaretto.

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Cook 1-2 minutes more until shrimp begins to caramelize.

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Remove the shrimp from the pan and set aside.

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Add heavy cream , coconut milk , and sugar to the pan.

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Simmer on medium , stirring occasionally , until it begins to thicken and is reduced by half.

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Add shrimp back into pan along with the coconut and vanilla extracts.

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Simmer 1-2 more minutes and serve.

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Ingredients

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olive oil, jumbo shrimp, green onion, amaretto liqueur, coconut milk, heavy cream, sugar, coconut extract, vanilla extract