Shrimp with Carrot- Ginger Coconut Sauce
This coconut sauce also goes well with vegetables and tofu, and we use it all the time as a vegan alternative at our events. It can be made several days in advance and then heated and poured over your ingredients of choice just before serving. This dish is best served with rice, quinoa or some other grain that can absorb the sauce.
Shrimp with Carrot- Ginger Coconut Sauce
Ingredients
- 1 (14 ounce) can of coconut milk
- 1 medium carrot, chopped
- 1 half-a-thumb-sized piece of ginger
- 1 garlic clove
- 1 Serrano pepper or to taste
- 3 tablespoons organic soy sauce or Bragg liquid Aminos
- 1 cup fresh cilantro or parsley
- 2 limes, juiced
- 1 small piece fresh turmeric (optional)
- 1 stalk lemongrass (optional)
- 2 tablespoons olive oil
- 1 pound rock shrimp
- Any mix of vegetables: bell peppers, organic corn,onion, snap peas, asparagus, and so on
Instructions
- To the blender or food processor, add all of the ingredients for the sauce. Including turmeric and lemongrass if you like. Whirl, blend, yum yum.
- Taste for seasoning and maybe add a dash of salt or a tiny bit more soy. Maybe.
- In batches, and in a little olive oil over high heat, sauté the shrimp and veggies together until just done. Season with salt and pepper.
- Gently heat the coconut sauce. Do not bring to a full boil, as it may break. When hot, pour over the shrimp and the vegetables.
Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House.”Photography credit: Martin Lof © 2016 For online, a link to the book’s page on PenguinRandomHouse.com or an online retailer is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).