Thai-Style Shrimp in Coconut Milk
This quick shrimp dish is surprisingly satisfying. Serve it over small scoops of steamed brown rice that will soak up the spicy broth.
2 cloves garlic, peeled
1-inch piece of ginger, peeled and diced
2 to 4 jalapeno chilies (to taste), stemmed and seeded
½ cup (packed) fresh cilantro leaves
Juice and zest of 1 lime
1 teaspoon salt
1 14-ounce can light, unsweetened coconut milk
2 tablespoons olive oil
½ cup white wine
2 pounds shrimp, peeled and deveined
In a food processor, combine the garlic, ginger, chilies, cilantro, lime zest, lime juice, salt, and olive oil. Process to a coarse puree.
Place wine and coconut milk in a large pot set over high heat. Stir in cilantro mixture, and bring to a boil. Reduce heat to medium-high, and simmer broth for about 5 minutes. Add shrimp, cover, and cook until shrimp are pink and cooked through, about four minutes. Serve shrimp immediately. Ladle into soup bowls along with the broth.
Serves 4.
Excerpted from Dr. Gott's No Flour, No Sugar Diet.
Copyright © 2006 by Bruce Aidells and Lisa Weiss. All rights reserved.
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