Coconut Curried Shrimp   From Every Day with Rachael Ray December-January 2008 FOUR SERVINGS Prep Time: 10 min Cook Time: 20 min 1 1/2 cups white rice 3 tablespoons vegetable oil 1 pound peeled and deveined large shrimp 1 tablespoon green curry paste One 8-ounce package cremini mushrooms, quartered 1 onion, sliced 1 red bell pepper, chopped One 13.5-ounce can unsweetened coconut milk 1 tablespoon fish sauce 1 cup frozen baby peas, thawed 1. In a small, heavy saucepan, bring the rice and 1 1/2 cups water to a boil. Cover, lower the heat and simmer for 18 minutes. Fluff the rice with a fork; cover to keep warm. 2. Meanwhile, heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil, then the shrimp and curry paste and stir-fry until the shrimp are just cooked through, 2 minutes. Transfer with a slotted spoon to a large bowl. Add the remaining 2 tablespoons oil and the mushrooms to the wok and stir-fry for 2 minutes. Add the onion and bell pepper and cook for 3 minutes. Add the vegetables to the shrimp. 3. Add the coconut milk and fish sauce to the wok and boil until reduced by half, about 5 minutes. Return the shrimp and vegetables to the wok, add the peas and heat through. Serve the curried shrimp with the rice.

Sole with Lemon Spinach Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes Grilled Shrimp and Cuban Corn Zucchini Pasta and Grilled Fish Cod with Stewed Eggplant See All Fish & Shellfish See All Recipes ADVERTISEMENT

ADVERTISEMENT