Thai Shrimp & Vegetables
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1 Servings
0.25 ts Salt
0.25 c Lime juice (fresh)
0.50 ts Turmeric; ground
1.00 c Coconut milk (canned)
0.50 c Celery; sliced (thinly)
0.33 c Scallions; sliced (thinly)
2.00 Jalapeno peppers; seeded,
-minced
0.50 c Cilantro (fresh)
2.50 lb Shrimp (raw, medium-size);
-peeled, deveined
0.50 c Salad dressing (Miracle
-Whip)
1. In a large skillet, bring 0.5 cup of the coconut milk, tomatoes,
celery , scallions, peppers, lime juice, cilantro, turmeric and salt
to a boil. 2 . Reduce heat and simmer 5 minutes, stirring
occasionally, until celery is crisp-tender. 3. Add shrimp, cover and
cook 4 to 6 minutes, stirring occas ionally, until shrimp are almost
opaque in the center. 4. Stir in remainin g 0.5 cup coconut milk and
the salad dressing. Simmer uncovered 1 minute l onger. Serves 6.
Contributor: unknown, unknown
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