Ginger Coconut Shrimp

Here is a quick recipe to start the week off the right way.  Ginger Coconut Shrimp is a quick stir-fry for the family.  I found the recipe in the ‘Pillsbury Pasta Cookbook”, volume #232, June 2000.  I started buying these cookbooks back in 1995.  So far, I haven’t been disappointed! 

                                                                                                       

A couple notes about the recipe…. In order to for this to be “ginger” coconut shrimp, you have to buy the fresh ginger.  I forgot…. I substituted a 1tsp ground ginger.  It could have used a little bit more.  Or, just simply remember to buy the real thing.  I also tossed the pasta in with the sauce at the end, so the pasta could be flavored as well.  The recipe suggests serving the stir fry spooned over pasta.  You can do what ever you like!  My family fights over shrimp, so I purchased a 16oz bag of it.  You can never have too much shrimp.  The carrots are really yummy in this recipe.  They add a delicious crunch!  Enjoy! 

Ginger Coconut Shrimp

Sauce

2 teaspoons cornstarch

1 (14oz) can light coconut milk

½ teaspoon grated lime peel

2 tablespoons lime juice

1 tablespoon grated gingerroot

½ teaspoon salt

¼ teaspoon crushed red pepper flakes

1 garlic clove, minced

Pasta

8 ounces uncooked angel hair pasta

Shrimp

1 tablespoon oil

1 (9oz) pkg. frozen sugar snap peas, thawed

2 cups julienne-cut carrots

12oz shelled, deveined uncooked medium shrimp

3 green onions cut diagonally into ¼-inch slices

¼ cup chopped fresh cilantro (totally optional)

1. In a medium bowl, combine cornstarch and ¼ cup of the coconut milk; mix until smooth.
2. Stir in remaining coconut milk and all remaining sauce ingredients; mix well.  Set aside.
3. Cook pasta to desired doneness.  Drain; cover to keep warm.
4. Meanwhile, heat oil in a large nonstick skillet over medium-high heat until hot.  Add sugar snap peas and carrots; cook and stir 3 minutes.
5. Add shrimp and green onions; cook and stir 3 to 4 minutes or until the shrimp is not longer pink and the vegetables are crisp-tender.
6. Add sauce to skillet.  Bring to a boil, stirring constantly.  Boil 1 minute, stirring constantly. 
7. Serve shrimp mixture over pasta.
8. Sprinkle with cilantro. (If you really want to)