Spicy Coconut Cilantro Shrimp

Tip:  Read directions completely before preparing.

1 lb shrimp, peeled and divined

2 tablespoons butter

2 tablespoon shallots, minced

5 cloves garlic

1/4 teaspoon black peppercorns

1/4 cup cilantro, chopped, packed firm

1 - 13.5 oz can unsweetened coconut milk

2 tablespoons fish Sauce

1 Thai pepper, stem and seeds removed, chopped

2 green onion, chopped (garnish)

Using a molcajete (mortar and pestle) add, black peppercorns and garlic, then grind into a paste.  Add 1/4 cup of water and stir.  Side aside.

In a large skillet, over medium high heat melt the butter, then add the shrimp. Stirring constantly and sauté until the shrimp just turns pink.  Remove the shrimp and cover.  Set aside.

In the same skillet, over medium high heat, add the shallots, coconut milk, molcajete mixture, cilantro and fish Sauce.  Bring to a boil.  Reduce heat and simmer for 5 - 8 minutes or until the sauce thickens slightly. 

 

Return the shrimp to the skillet then add Thai pepper and stir until the shrimp are well coated with sauce and simmer for another 5 minutes. 

Serve hot over white rice or garlic fried rice.  Sprinkle with chopped green onion.  Enjoy!

Tip:  Coconut and cilantro are a popular duo.  The herb is a favorite in Indian and Thai recipes.