1 1/2 lb. of large fresh or frozen raw shrimp, shells on
2 Tbsp. extra virgin olive oil
a 1 inch piece of fresh ginger, peeled and finely chopped
2 limes, zest and juice
8 oz. of un-sweetened coconut milk, I use canned
4 Tbsp. of fresh Cilantro, finely chopped
Salt and Pepper to taste
Luigini for 4, cooked al dente and kept hot.
Defrost shrimp under cold water if they are frozen and pat dry with paper towels. If they are fresh rinse under cold water and pat dry with paper towels.
Zest the limes before squeezing the juice. Set both aside.
In a large wok or frying pan add olive oil and heat until hot but not smoking. Add chopped ginger and saute until fragrant. Add shrimp, lime zest and juice and saute until they turn pink. This shouldn't take more than than 3 - 4 minutes. With a slotted spoon remove just the cooked shrimp and keep warm. Return the pan with the ginger and lime juice to the stove. Add coconut milk and cook for 2-3 min until slightly reduced. Add salt and pepper to taste. While the sauce is cooking peel the shrimp and return to the pan. Remove sauce from heat, adjust seasoning to taste, add chopped cilantro and serve over hot pasta.
Danielle Hanscom Bed and Breakfast Foodie