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Thai
Shrimp and Coconut Shrimp
Ingredients:
1 can (14 oz/396.9 gr) chicken
broth
1 can (13.5 oz/382.73 gr) coconut milk
2 tbsp. Thai style fish sauce
1 fresh Thai Chile, seeded & minced or jalapeno pepper (optional)
1 tsp. grated fresh gingerroot
½ lb Comeau’s shrimp cold water 300-500 ct cooked & peeled
1 tsp. sugar
Fresh parsley or oregano for garnishes
Directions:
In a medium saucepan over
high-heat, bring broth & coconut milk to a boil. Reduce heat & stir
in fish sauce, Chile & gingerroot: cover and simmer 10 min. Add
shrimp and sugar; cook 1 minute. Garnish with cilantro & parsley.
4 Servings
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