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   HOME_COOKING      Home Cooking and Related Topics      9,244 messages   

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   Message 8,419 of 9,244   
   Dave Drum to All   
   100 Easy Dinners - 53   
   03 Dec 24 17:32:24   
   
   MSGID: 1:396/45.0 674f9508   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Coconut-Lime Shrimp   
    Categories: Seafood, Chilies, Herbs, Vegetables, Sauces   
         Yield: 3 Servings   
       
         2 tb Toasted sesame oil   
         2    Shallots; diced   
         2    JalapeƱo or serrano chilies;   
              - seeded, minced   
     1 1/4 ts Fine sea salt; more to   
              - taste   
         2 tb Fresh grated or minced   
              - ginger   
         2 lg Garlic cloves; fine grated   
              - or minced   
        14 oz Can unsweetened coconut   
              - milk   
       1/2 c  Chopped cilantro leaves   
         1 lb Peeled large shrimp   
         1 tb Freshly grated lime zest   
         1 tb Fresh lime juice; more to   
              - taste   
         1 ts Coconut or light brown   
              - sugar   
         1 ts Asian fish sauce; more to   
              - taste   
              Cooked rice; for serving   
              Lime wedges; for serving   
       
     Heat sesame oil in a 12" skillet over medium heat. Stir   
     in shallots, chilies and a large pinch of salt, and   
     cook until starting to brown, about 6 minutes. Stir in   
     ginger and garlic, and cook until fragrant, about 1   
     minute longer.   
        
     Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4   
     teaspoons salt. Bring to a simmer and let cook for 2   
     minutes to blend the flavors.   
        
     Stir in shrimp, lime zest, lime juice, sugar and fish   
     sauce. Continue to simmer until shrimp are pink and   
     cooked through, about 5 minutes. Taste and add more lime   
     juice, salt or fish sauce, or all three, if needed.   
        
     Serve over rice, with remaining cilantro and lime wedges   
     on the side.   
        
     By Melissa Clark   
        
     Yield: 3 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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