Coriander Shrimp In Coconut Milk

• 1 tablespoon olive oil
• 2 cloves garlic, peeled and minced
• 2 medium jalapeno peppers, seeded and minced
• 1 cup white wine
• 1 1/2 cups unsweetened coconut milk
• 1 tablespoon finely minced fresh ginger
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh coriander

1. Heat a large skillet over medium heat.
2. Add the olive oil, garlic and jalapenos and saute for 15 seconds.
3. Add the wine, raise the heat slightly and simmer for 5 minutes.
4. Stir in the coconut milk, ginger, salt and pepper.
5. Simmer slowly for 2 minutes.
6. Lower the heat so the liquid is just below a simmer.
7. Add the shrimp and cook until just cooked through, about 5 minutes.
8. Stir in the lemon zest, lemon juice and coriander.
9. Serve immediately over cooked Basmati rice.

olive oil, garlic, jalapeno peppers, white wine, unsweetened coconut milk, fresh ginger, kosher salt, freshly ground pepper, shrimp, lemon zest, lemon juice, fresh coriander

Taken from cooking.nytimes.com/recipes/5421 (may not work)