"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
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.
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!