Ingredients
- 2 TBS olive oil
- 2 LBS raw shrimp: cleaned with or without tails
- 1 salt & pepper for taste
- 1 TBS smoked paprika for taste
- 1 small yellow onion diced
- 4 cloves garlic minced
- 8 fresh basil leaves chopped in small pieces
- 1/4 TSP ground ginger
- 1 (14 oz can diced tomatoes)
- 1 cup of canned unsweetened coconut milk (shake before using)
- 1 lime juice to serve
- 1/4 cup fresh cilantro for garnish
Recipe Description
If you love shrimp, you will enjoy this dish. It is a quick and easy dish that will look like you slaved all day in the kitchen. The flavors are great and this is a wonderful dish for a New Years Eve party served with garlic toast and a great white wine. It is rich and delicious. This dish is a keeper for your cookbooks.
Recipe Directions
INSTRUCTIONS :
1.Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.
2. Season shrimp with salt, pepper, and paprika.
3.Add shrimp to the hot oil and cook for 1 to 2 minutes per side, or until pink and cooked through.
4 .Remove shrimp from skillet and set aside.
5.Wipe down the skillet, set it over medium-high heat and add remaining olive oil.
6.To the heated oil add the onions and cook for 3 minutes, or until softened.
7. Stir in garlic, basil, and ginger; cook for 20 seconds, or until fragrant.
8.Add diced tomatoes and cook for 3 minutes, or until just softened.
9.Stir in the coconut milk and bring to a simmer; continue to simmer for 5 minutes.
10.Add shrimp to the coconut milk and cook for 1 more minute, or until heated through.
11.Remove from heat.
12.Squeeze lime juice over the shrimp.
13.Garnish with cilantro and basil.
