South Pacific Shrimp

"Vibrant Southeast Asian seasonings are a natural with shrimp.  Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry."

Marinade & Shrimp

1/3 cup lite coconut milk

2 serrano chiles or jalapeno peppers, preferably red, seeded and minced

1 t minced fresh ginger

1 clove garlic, minced

2 t reduced-sodium soy sauce

1/4 cup lime juice

1 T brown sugar

1 pound medium shrimp, peeled and deveined

Sauce

1 t extra-virgin olive oil

1/2 cup diced seeded tomato

4 cups baby spinach

Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.  Add shrimp and toss to coat.  Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally.  Drain well, reserving marinade.

Heat oil in a 12-inch nonstick skillet over medium-high heat.  Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.  Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.

Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.  Return the shrimp and any accumulated juices to the pan; heat through.  Serve immediately.

Makes 4 servings.

My Review

This recipe was my husbands choice.  I asked him to pick out a dish and he grabbed a cookbook and said "cook this one!", pointing to the photo on the front cover.

It was a great choice.  The flavors were dynamic!  Very delicious... the marinade was a magic mixture.  Only next time, I will use raw shrimp!