|South Pacific Shrimp
||[Jan. 14th, 2008|12:25 pm]
Tantalizing the world one tastebud at a time...
I actually cooked myself a real dinner last night, so I thought I'd share. It turned out pretty well, and was wicked easy to prepare. I even have photographic evidence.
These are American standard measurements.
South Pacific Shrimp
1/3 c coconut milk
2 serrano or jalapeno peppers, seeded and minced
1 t minced fresh ginger
1 clove garlic, minced
2 t soy sauce
¼ c lime juice
1 T brown sugar
1 lb shrimp (30-40/lb), peeled and deveined
1 t olive oil
½ c diced, seeded tomatoes
4 c baby spinach
-Combine first seven ingredients and mix well. Add shrimp, toss to coat. Cover and marinate for 10-15 minutes in fridge.
-Drain well, reserve marinade.
-Heat oil in 12 in. nonstick skillet over med-high heat. Add shrimp and cook, turning once, until barely pink—about 30 sec. on each side. Remove from pan and set aside.
-Add tomato and spinach to pan, cook until the spinach begins to wilt. Add reserved marinade, simmer until sauce starts to thicken, about 2 minutes.
-Add shrimp back into pan, heat thoroughly. Serve immediately.
Excellent over rice. Serves about 4.