Asian Coconut-Milk Shrimp - cooking recipe

Ingredients

1 1/2 teaspoons canola oil
1 shallot, finely sliced
1 small jalapeno, seeded and finely chopped
1 1/2 teaspoons lime zest
3/4 cup unsweetened coconut milk
1/2 teaspoon sugar
salt
1 1/2 lbs medium shrimp, shelled and deveined
2 tablespoons fresh cilantro, finely chopped
1/4 cup unsalted dry roasted peanuts, finely chopped

Preparation

In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
Stir in the jalapeno and lime zest, then pour in the coconut milk. Add the sugar and season generously with salt and bring to a simmer.
Add the shrimp and cook. stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro.
Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.