Lifestyle & Food | Easy shrimp dishes
Spicy Coconut Shrimp
2 tablespoons Grace Vegetable Oil
1 tablespoon garlic, chopped
1 1/2 tablespoons curry powder
1 tablespoon Grace Jerk Seasoning
1 pound shrimp, cleaned and deveined
1/4 cup green escallion tops, chopped
1 cup Grace Coconut Milk
1 teaspoon cornstarch
1/4 cup water
1/4 cup red sweet pepper, julienne
1/4 cup green sweet pepper, julienne
2 teaspoons Grace Hot Pepper Sauce
Heat Grace Vegetable Oil in a skillet. Add chopped garlic, curry powder and Grace Jerk Seasoning and cook for about one minute.
Add the shrimp and cook stirring constantly for about four minutes. Mix in the green escallion tops and the Grace Coconut Milk.
Combine cornstarch and water and fold into the mixture until it thickens.
Fold in the red and green sweet pepper, and the Grace Hot Pepper Sauce, and cook for one minute.
Preparation time 15 minutes, cooking time 10 minutes
1 pound shrimp peeled and deveined
1 tablespoon virgin olive oil
1 head broccoli
1/2 pound snow peas
1 medium onion, chopped
1 small sweet pepper, diced
4 cloves garlic, minced
1 sprig thyme
1 cup dry white wine
1 teaspoon ginger, grated
1 can Grace Coconut Milk
2 tablespoons corn starch
salt to taste
pepper to taste
Saute the shrimp (seasoned with salt and pepper) in frying pan with a little virgin olive oil and set aside.
Blanch the broccoli in salted water and set aside with the snow peas.
In a second frying pan saute the onion, sweet pepper, garlic, thyme, scotch bonnet
pepper and ginger.
Add the white wine and Grace Coconut Milk and let simmer until reduced to half.
Thicken this with the cornstarch which is diluted in a little water.
Return the shrimp to this and warm it through.
Add the blanched broccoli and the cleaned snow peas and simmer for another minute.
Check the taste and add salt and pepper to taste.
Preparation time 10 minutes, cooking time 15 minutes.