ix well.
To Make Coconut Shrimp:
In a bowl, whisk
Rinse shrimp in cold water and pat
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
Cook broccoli as directed on package; drain.
Mix cream of shrimp soup, cream cheese and lemon juice in greased 2-quart casserole.
Alternate layers of broccoli and soup mixture. Sprinkle with paprika.
Bake at 350\u00b0 for 30 minutes.
Yields 8 to 12 servings.
cook 1 minute.
Add coconut milk, water, and salt, and
ne. The original recipe called for 2
Shrimp:
Heat 3\" of
b>coconut milk, and deglaze the pan. Add the 4 oz. of Thai
dd tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Preheat oven to 350\u00b0F. Lightly oil 2 baking trays.
Coat shrimp in flour, shaking off excess. Dip in egg then coat in coconut. Thread onto soaked bamboo skewers and arrange in a single layer on prepared trays. Bake for 15 mins, or until cooked through.
Meanwhile, combine remaining ingredients in a small bowl with 2 tbsp water to make a dipping sauce.
Serve hot shrimp with dipping sauce.
he bottom of a large soup pot, heat the oil over
Chop up any veggies you like.
Blend all of the soup ingredients.
Pour the soup over the chopped veggies - ENJOY!
In a medium saucepan, stir-fry onion in oil until golden brown.
Add shrimp, chiles, and shrimp paste; fry for 1 minute.
Add water and bring to a boil.
Add pumpkin, reduce heat, and simmer for 10 minutes.
Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
Serve garnished with lemon juice, basil leaves, and cilantro.
In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
Add green beans and cook 2 minutes.
Add shrimp and cook until pink, (~5 minutes).
Top soup with green onions and serve with sliced lime and crusty bread.
A glass of dry white wine will really make it over the top:).
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
n coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until
Devein shrimp; rinse and drain.
Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
Drain in paper towels.
Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
Jan.
he oil in a small soup pot. Add the garlic, the