Wednesday, June 9, 2010

What's Cooking Wednesday 6/9 Chinese Coconut Shrimp Recipe

1lb jumbo shrimp (peeled and deveined with tails off)
Salt and pepper
1 tablespoon olive oil
1 green onion (chopped)
1 tablespoon amaretto liquor
½ cup coconut milk
¼ cup heavy cream
2 tablespoons sugar (or less)
1 teaspoon coconut extract
1 teaspoon vanilla extract


  • In a wok heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add shrimp and sauté for 2-3 minutes. Add green onions and amaretto liquor. Cooking for another 1-2 minutes until the shrimp begins to caramelize.
  • Remove the shrimp from the pan and set aside. Add to the wok- coconut milk, heavy cream, and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 6 minutes).
  • Add shrimp back into the wok and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve. Serve over rice.
(Makes 4 servings) (Recipe courtesy of BlogChef)

Yummy! I love this at an all you can eat buffet. The problem.... I eat more than all I can eat. Simple solution make this at home and share with family~ limits what I can eat!



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