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Shrimp in Coconut Milk Print Email


1/4 cup canola oil
10 garlic cloves, chopped
1 onion, thinly sliced
2 tablespoons fish sauce
1 tablespoon white wine vinegar
1 tablespoon sugar
Black pepper
2 pounds shrimp
1 1/2 cups canned coconut milk
6 Thai chilies, or jalapenos

Place a work or a heavy skillet over medium-high heat. Pour in the oil. When hot add the garlic and cook, stirring constantly, until very fragrant and lightly browned, about 30 seconds. Toss in the onions and cook until they are browned, about 5 minutes.

Add the fish sauce, vinegar, sugar, shrimp, chilies, coconut milk, and a few cracks of black pepper. Stir until everything is mixed well. Cover the wok or skillet, and reduce the heat to medium-low. Simmer for 6 minutes.

Remove lid, stir, and cook for another 2 minutes or until the shrimp are pink and cooked. Season with more fish sauce and black pepper to taste. Serve with some white rice. - serves 3 to 4 - Saveur Magazine
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