MSGID: 1:396/45.0 674f9350
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    Jalapeño 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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