South Pacific Shrimp - cooking recipe

Ingredients

1/3 cup coconut milk
2 serrano chilies or 2 jalapeno peppers, preferably red, seeded and minced
1 teaspoon fresh ginger, minced
1 garlic clove, minced
2 teaspoons reduced sodium soy sauce
1/4 cup lime juice
1 tablespoon brown sugar
1 lb medium shrimp, peeled and deveined (30-40 per pound)
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomatoes
4 cups Baby Spinach

Preparation

Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
Return the shrimp and any accumulated juices to the pan; heat through.
Serve immediately.