Braised Shrimp In Ginger Coconut Sauce Recipe

• 2 Tbsp. grated peeled fresh ginger
• 4 x garlic cloves crushed
• 1 Tbsp. grnd turmeric
• 1 sm red chili pepper seeded and minced
• 2 Tbsp. white vinegar
• 2 Tbsp. peanut oil
• 2 x onions minced
• 1 lb jumbo shrimp (king prawns) peeled, deveined, tails intact
• 2 x tomatoes minced
• 3/4 c. coconut lowfat milk
• 2 tsp freshly-cracked black pepper
• 2 Tbsp. minced fresh cilantro (fresh coriander)
• 1/4 c. whole small cilantro (coriander leaves)

1. Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or possibly blender.
2. Process to create paste.
3. In wok over medium-high heat, hot peanut oil.
4. Add in onions and spice paste and stir-fry till onions soften, 2 to 3 min.
5. Add in shrimp and stir-fry till shrimp change color, 3 to 4 min.
6. Stir in tomatoes and cook till soft, about 2 min.
7. Add in coconut lowfat milk, reduce heat to low, cover, and simmer till sauce thickens slightly and shrimp are tender, 6 to 8 min.
8. Stir in pepper and minced cilantro.
9. Serve warm, garnished with cilantro leaves.
10. This recipe yields 4 servings.

ginger, garlic, turmeric, red chili pepper, white vinegar, peanut oil, onions, jumbo shrimp, tomatoes, coconut lowfat milk, freshlycracked black pepper, fresh cilantro, cilantro

Taken from cookeatshare.com/recipes/braised-shrimp-in-ginger-coconut-sauce-90805 (may not work)