Shrimp with Carrot- Ginger Coconut Sauce
Servings: 5 people
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.