
Chinese Coconut Shrimp
Recipe and Photo courtesy of blog chef.com
1 lb. jumbo shrimp (peeled and deveined with tails off)Salt and Pepper
1 T. Olive Oil
4 Green Onions, chopped
1 T. Amaretto Liquor *(You will have to make a trip to the state liquor store for this. I bought the Amaretto Silk DeKuyper Brand.)
1/2 c. coconut milk
1/4 c. Heavy cream
2 T. Sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
* If you are worried about cooking with alcohol, do not fret, the alcohol cooks out! :)
Step 1: In a wok or large saucepan, heat olive oil over medium- high heat. Season shrimp with salt and pepper. Add shrimp and saute' for 2-3 minutes. Add green onion and amaretto liquor. Cook for another 1-2 minutes until the shrimp begins to caramelize.
Step 2: Remove the shrimp from the pan and set aside. Add to the wok or saucepan- coconut milk, heavy cream and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally ) until the sauce is reduced by half (about 6 minutes).
Step 3: Add shrimp back into the wok or saucepan and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve over rice.
(Makes 4 servings)
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