Asian Coconut Milk Shrimp
From a magazine. has nuts, jalpeno, cilantro...mmmmm! Serve with steamed rice.
Steps
In a large skillet , heat the canola oil.
When it begins to shimmer , add the chopped shallot and cook over moderate heat until softened , about 1 minute.
Stir in the jalapeno and lime zest , then pour in the coconut milk.
Add the sugar and season generously with salt and bring to a simmer.
Add the shrimp and cook.
Stirring frequently , until opaque , about 5 minutes.
Stir in the chopped cilantro.
Spoon the shrimp and the sauce over steamed rice.
Sprinkle with the peanuts and serve.
Ingredients
canola oil, shallot, jalapeno, lime zest, unsweetened coconut milk, sugar, salt, medium shrimp, fresh cilantro, unsalted dry roasted peanuts