Monday, July 29, 2013

Coconut Shrimp with Carrots

Still working through the to-do list on my phone. Here is another great recipe that has been languishing for a while. Use your imagination - pink little shrimp, nestled up against brilliant orange splashes of carrot, all in a snowy, silky fragrant coconut sauce, served over rice. Everyone loves this!

Coconut Shrimp with Carrots
Serves 4, over rice

1 pound carrots
1 pound shrimp
Salt & Pepper
8 oz. coconut milk
3 Tbsp. sugar
2 Tbsp. mayonnaise

In a bowl, sprinkle your peeled, deveined shrimp with salt and pepper, and set aside.
Slice your carrots into 1/8" rounds. Doing it on a diagonal instead gets you Pretty Points. Peeling is totally optional. Set aside.
In another bowl, stir together coconut milk and sugr until dissolved, and then add the mayonnaise. Set aside.

Heat up a medium fry pan, and add about 2 Tbsp. of oil. Add your carrots to the pan and stir-fry until they turn bright orange and just start to soften, about 2-3 minutes. Add the shrimp and stir those around until they are cooked through. Add your sauce and cook for another minute or two, or until the sauce is hot and smooth. Remove from heat and serve over rice. Enjoy!